Best Italian Antipasto 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.

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

ITALIAN ANTIPASTO SALAD W/ ARTICHOKES & RED PEPPER

Italian Antipasto Salad w/ Artichokes & Red Pepper image

This makes a fabulous salad - your family will love it.

Provided by Daily Inspiration S @DailyInspiration

Categories Other Salads

Number Of Ingredients 17

Ingredients

1 jar(s) 7 oz. jar marinated artichoke hearts, cut into fourths (reserve marinade for dressing - see below)
2 marinated roasted red bell peppers, cut into thin strips
1/4 pound(s) provolone cheese, sliced and cut into thin strips
1/4 cup(s) pitted black olives, sliced
1 roma tomato, seeded and chopped
1/2 small red onion, thinly sliced
1/2 cup(s) canned chickpeas, drained
1/2 cup(s) canned kidney beans, drained
LEMON VINAIGRETTE
marinade from artichokes measuring 1/3 cup. if needed add additional olive oil to bring it to 1/3 cup
1/3 cup(s) fresh lemon juice
2 tablespoon(s) red wine vinegar
1/4 teaspoon(s) oregano & basil
1 clove(s) garlic, minced or pressed
1/4 cup(s) green onions, minced
1 tablespoon(s) parsley leaves, minced
salt and freshly ground black pepper to taste

Steps:

In a large bowl, mix all ingredients.
Add lemon vinaigrette dressing and refrigerate for 2-3 hours before serving. Serve on romaine lettuce if desired.

ITALIAN TORTELLINI ANTIPASTO SALAD

Italian Tortellini Antipasto Salad image

Refrigerated cheese tortellini gives you a head start on making this impressive antipasto salad tossed with peppers, tomatoes and sliced black olives.

Provided by My Food and Family

Categories Appetizers & Snacks

Time 3h15m

Yield 10 servings, 1 cup each

Number Of Ingredients 8

Ingredients

2 pkg. (8 oz. each) dried cheese tortellini, cooked, rinsed
1 pkg. (8 oz.) KRAFT Mozzarella Cheese, cubed
2 cups grape tomatoes, halved
3/4 cup each chopped red and yellow peppers
1 small sweet onion, finely chopped
1 can (2.25 oz.) sliced black olives, drained
1/4 tsp. dried Italian seasoning
1 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil

Steps:

Combine all ingredients except dressing in large bowl.
Add dressing; mix lightly.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g

ITALIAN ANTIPASTO SALAD

Italian Antipasto Salad image

Number Of Ingredients 0

Ingredients

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 564