Best Italian Antipasto Pasta Salad Recipes

ITALIAN ANTIPASTO SALAD

Italian Antipasto Salad image

Provided by Giada De Laurentiis

Time 10m

Yield 1 2/3 cups

Number Of Ingredients 16

Ingredients

1/2 head romaine lettuce, cut into bite-size pieces
1/2 head butter lettuce, cut into bite-size pieces
1/2 head iceberg lettuce, cut into bite-size pieces
1 cup rinsed canned red kidney beans, patted dry
1 cup rinsed canned garbanzo beans, patted dry
8 ounces salami, cubed
6 ounces Provolone, cubed
2 tomatoes, coarsely chopped
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/2 cup red wine vinegar
3 tablespoons lemon juice
1 teaspoon honey
2 teaspoons salt
1 cup olive oil
Salt and freshly ground black pepper

Steps:

Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.
Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.

ANTIPASTO PASTA SALAD

Antipasto Pasta Salad image

A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic.

Provided by Dayna

Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes

Time 1h35m

Yield 12

Number Of Ingredients 15

Ingredients

1 pound seashell pasta
¼ pound Genoa salami, chopped
¼ pound pepperoni sausage, chopped
½ pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
¾ cup extra virgin olive oil
¼ cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

Steps:

Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

Nutrition Facts : Calories 451 calories, Carbohydrate 33.2 g, Cholesterol 36.6 mg, Fat 29.1 g, Fiber 2.8 g, Protein 15 g, SaturatedFat 8.2 g, Sodium 977.5 mg, Sugar 4.3 g

ITALIAN ANTIPASTO PASTA SALAD

Italian Antipasto Pasta Salad image

Get classic Italian antipasto flavors in one bowl of Italian Antipasto Pasta Salad. Artichoke hearts, salami and more make our antipasto pasta salad great!

Provided by My Food and Family

Categories Home

Time 1h15m

Yield 6 servings, about 1 cup each

Number Of Ingredients 7

Ingredients

1 cup rotini pasta, cooked, drained
1 can (14 oz.) artichoke hearts, drained, quartered
1 large red pepper, chopped
1 can (6 oz.) medium pitted black olives
1/2 cup chopped OSCAR MAYER Hard Salami
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

Toss pasta with artichokes, peppers, olives and salami in large bowl. Add dressing; mix lightly. Cover.
Refrigerate at least 1 hour.
Sprinkle with cheese just before serving.

Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1030 mg, Carbohydrate 21 g, Fiber 3 g, Sugar 3 g, Protein 11 g