Best Antipasto Salad With Grilled Broccolini Recipes

ANTIPASTO SALAD RECIPE

Steps:

• In a large bowl add the romaine, olives, tomatoes, pepperoni, red peppers, salami, mozzarella, artichoke hearts, and provolone.
• To make the lemon olive oil dressing: In a small bowl whisk the olive oil, lemon juice, and Italian seasoning. Pour over the solid and toss.

GRILLED BROCCOLINI

Steps:

• Preheat the grill to medium-high heat.
• Toss the broccolini, olive oil, pinch of red pepper flakes, salt and pepper, to taste, together on a sheet tray. Place the broccolini on the hot grill and cook, while turning, until tender and slightly charred, 7 to 8 minutes. Place on a platter and add a squeeze of lemon and shaved Parmesan.

ANTIPASTO PASTA SALAD

Steps:

• Bring a pot of generously salted water to boil and cook the fusilli per package instructions. Drain and set aside.
• Whisk together the oil, vinegar, oregano, honey, 2 tablespoons Parmesan and salt and pepper in a large bowl. Add the warm pasta, then toss to coat and sprinkle with the remaining 2 tablespoons Parmesan. Add the artichokes, red peppers, olives, mozzarella and salami and toss well to combine. Sprinkle with fresh basil.

ANTIPASTO SALAD WITH GRILLED BROCCOLINI

Steps:

• Toss 12 ounces broccolini with 1 tablespoon olive oil and 1 teaspoon kosher salt. Grill over medium-high heat, turning, until crisp-tender, 5 minutes. Transfer to a cutting board and let cool, then chop. Toss two 15-ounce cans white beans (drained and rinsed) with the broccolini, 1/2 cup sliced salami, 1/4 cup chopped hot cherry peppers plus 1 tablespoon brine, 1 tablespoon white wine vinegar and 2 tablespoons olive oil; season with salt and pepper.