Best P E M A Anti Pasta Salad 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

HOMEMADE ANTIPASTO SALAD

Homemade Antipasto Salad image

This colorful antipasto salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian. - Linda Harrington, Windham, New Hampshire

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 50 servings.

Number Of Ingredients 16

Ingredients

2 packages (1 pound each) spiral pasta
4 to 5 large tomatoes, chopped
3 large onions, chopped
2 large green peppers, chopped
2 cans (15 to 16 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 pound thinly sliced Genoa salami, julienned
1 pound sliced pepperoni, julienned
1/2 pound provolone cheese, cubed
1 cup pitted ripe olives, halved
DRESSING:
1 cup red wine vinegar
1/2 cup sugar
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon pepper
1-1/2 cups olive oil

Steps:

Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta with next 8 ingredients., For dressing, pulse vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat. Refrigerate, covered, 4 hours or overnight.

Nutrition Facts : Calories 214 calories, Fat 15g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 514mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.

ANTIPASTO PENNE PASTA

Antipasto Penne Pasta image

I've tweaked this recipe to suit my family. They request this often in the summer. Add a loaf of crusty bread and this makes a nice cold summer meal.

Provided by Laura Yoder

Categories Pasta Salads

Time 30m

Number Of Ingredients 14

Ingredients

8 oz fresh mozarella cheese - cut into bite size peices
2 tsp dried oregano
1/4 tsp crushed red pepper flakes
1- 16 oz box of penne style pasta
1/4 c red wine vinegar
2 Tbsp light olive oil
2 cloves garlic - minced fine
1/4 tsp black pepper
1 small jar(s) large green olives - drained
1 can(s) jumbo black olives - drained
2 jar(s) marinated artichoke hearts
1 jar(s) roasted red peppers - cut in strips
1 red onion - small cut in thin wedges
1/2 lb stick pepperoni - cut in bite size peices

Steps:

1. Cook and drain pasta. Place in an extra large bowl. Mix together vinegar, olive oil, garlic and pepper. Add 1t. oregano.
2. Sprinkle 1 t. oregano on to cheese chunks. Pour dressing over pasta. Toss to coat. Add cheese and remaining ingredients. Mix well. Serve chilled.

EVERYTHING ANTIPASTO SALAD

Everything Antipasto Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 20m

Yield 2 servings

Number Of Ingredients 17

Ingredients

3 tablespoons white balsamic vinegar
1/2 small clove garlic, grated with a rasp
1/2 teaspoon dried oregano
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 romaine heart, chopped (about 4 cups)
6 salami slices
6 pieces soppressata, cut into batons
4 thin slices prosciutto, loosely rolled to resemble flowers
1/4 cup sliced roasted red peppers
8 grape tomatoes, halved
2 marinated artichoke hearts, drained and quartered
8 whole pitted black olives
8 whole pitted green nocellara or Cerignola olives
8 small mozzarella balls (bocconcini)
6 fresh basil leaves
Balsamic glaze, for drizzling

Steps:

For the dressing: Make the dressing in a small bowl by whisking together the balsamic vinegar, garlic and oregano. While whisking, drizzle in the olive oil. Season with salt and pepper.
For the salad: Place the romaine lettuce in a bowl. Drizzle over the dressing and toss. Arrange on a platter to make a base for the salad. Artfully place the meats, peppers, tomatoes, artichoke hearts, olives and mozzarella balls around the platter. Garnish with the basil leaves and drizzle with the balsamic glaze.

P. E. M. A. ANTI-PASTA SALAD

P. E. M. A. Anti-Pasta Salad image

This is my best Pema and I would like to share with all of you, since the holidays are upon us I thought you would enjoy this flavorful dish. If you do not want to make this much just cut the ingredients in half. Enjoy my family and friends love Pema and so will you

Provided by Jamie Franks

Categories Pasta Salads

Time 1h

Number Of Ingredients 17

Ingredients

1/2 bag(s) sliced pepperoni (cut in half)
1/2 jar(s) green olives (sliced)
4 stalk(s) celery (the inside small stalks)
1 onion coarsely chopped
1 yellow pepper (chopped)
1 green pepper (chopped)
1/2 can(s) black olives ( sliced)
1 lb hot pepper cheese (cubed up in small chunks)
1 lb lebanon bologna (cubed in small chunks)
1 lb hard salami (cubed in small chunks)
1 lb black forest ham (cubed in small chunks)
1 lb provolone cheese (cubed)
1 lb smoked swiss cheese (cubed)
2 tomatoes (chopped)
2 bottle kens caesar salad dressing
1 Tbsp fresh garlic (minced)
1 Tbsp dry cilantro

Steps:

1. In a large bowl put all ingredients in and top with the fresh garlic and cilantro. Do not stir only fold to combine.
2. This needs to be made the day before to sit overnight, then in morning just fold all ingredients again should not need anymore dressing