Best Antipasto Salad With Grilled Broccolini Recipes

ANTIPASTO SALAD RECIPE

Antipasto Salad Recipe image

An Antipasto salad is filled with sliced meats, soft cheeses, green and black olives with bright red cherry tomatoes that is simple to toss together and enjoy in a homemade light lemon olive oil dressing. This is an Italian salad that everyone loves!

Provided by Alyssa Rivers

Categories Salad

Time 15m

Number Of Ingredients 13

Ingredients

3 cups romaine (chopped)
1/2 cup green olives (halved)
1/2 cup medium black olives
1/2 cup cherry tomatoes (halved)
1/2 cup mini pepperoni
1/4 cup jarred roasted red peppers (chopped)
8 ounce Genoa Salami (cut into bite sized pieces)
1/2 cup mozzarella cheese balls
13 ounce artichoke hearts (quartered)
8 ounces provolone cheese (cut into bite size pieces)
1/4 cup olive oil
1/2 lemon juice
1 teaspoon Italian seasoning

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.

Nutrition Facts : Calories 407 kcal, Carbohydrate 5 g, Protein 17 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 1518 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

GRILLED BROCCOLINI

Grilled Broccolini image

Provided by Patrick and Gina Neely : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 large bunch broccolini
2 tablespoons olive oil
Red pepper flakes
Kosher salt and freshly ground black pepper
1/2 lemon
Shaved Parmesan, for garnish

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

Antipasto Pasta Salad image

Provided by Valerie Bertinelli

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1/2 teaspoon kosher salt, plus additional for salting pasta water
1 pound fusilli
1/2 cup olive oil
1/4 cup white wine vinegar
1 tablespoon chopped fresh oregano
1 teaspoon honey
4 tablespoons grated Parmesan
Freshly ground black pepper
One 12-ounce jar marinated artichoke hearts, drained and chopped
One 12-ounce jar roasted red peppers, drained and sliced into 1/4-inch strips
One 4.6-ounce jar Kalamata olives, drained and chopped
8 ounces fresh mozzarella, cut into cubes
4 ounces sliced salami, cut into quarters
2 tablespoons torn fresh basil

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

Antipasto Salad with Grilled Broccolini image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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.