Best Simple Antipasto Salad The Way My Mom Made It Recipes

ANTIPASTO SALAD

Antipasto Salad image

This Antipasto Salad is packed with delicious flavors and sure to be a crowd pleaser! You can make it for a light lunch, an appetizer, salad course or even add a few sides and make it a hearty dinner.

Provided by Kimber

Time 15m

Number Of Ingredients 13

Ingredients

8 oz Pepperoni slices (quartered)
8 oz Genoa salami (diced)
1 jar (16 oz Peperonchini peppers, drained and roughly chopped)
8 oz Mozzarella or provolone (cubed)
1 jar (9.5 oz Kalamata olives, drained)
1 pint cherry tomatoes (halved)
Creamy Dressing
1/2 cup creamy Italian Dressing
-OR- (use one or the other, NOT both)
Vinaigrette dressing
1/3 cup olive oil
3 tbsp red wine vinegar
2 tsp Italian seasoning

Steps:

In a large bowl combine all of the ingredients except the dressing and stir to combine.
If using the vinaigrette dressing, whisk all dressing ingredients until combined.
Drizzle the dressing over the top and toss the salad until everything is evenly coated.
Chill for 10-15 minutes or until ready to serve. Toss before serving. Enjoy!

Nutrition Facts : ServingSize 1 cup, Calories 464 kcal, Carbohydrate 10 g, Protein 21 g, Fat 39 g, SaturatedFat 13 g, Cholesterol 79 mg, Sodium 2525 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 11 g

QUICK ANTIPASTO SALAD

Quick Antipasto Salad image

I always told my sister, Karen, I'd marry a cowboy-and I did! Patrick and I had a festive farm-style wedding. My mother prepared all the side dishes, including this tongue-tingling salad. -Kendra Waterbury, East Thetford, Vermont

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 24 servings.

Number Of Ingredients 16

Ingredients

2 packages (16 ounces each) spiral pasta
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
2 packages (3-1/2 ounces each) sliced pepperoni, halved
2 cans (2-1/4 ounces each) sliced ripe olives, drained
3 cups sliced fresh mushrooms
2 medium sweet red peppers, chopped
2 medium green peppers, chopped
Dressing:
2 cups olive oil
1-1/2 cups lemon juice
4 garlic cloves, minced
1/4 cup minced fresh basil or 4 teaspoons dried basil
4 teaspoons salt
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Steps:

Cook pasta according to package directions; rinse in cold water and drain. In a large salad bowl, combine the pasta, beans, pepperoni, olives, mushrooms and peppers. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 6 hours or overnight. Just before serving, stir to coat.

Nutrition Facts : Calories 281 calories, Fat 21g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 518mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

MOM'S ANTIPASTO SALAD

Mom's Antipasto Salad image

I rarely cook anything like my mother, but this is the exception. I like it just the way she made it. If she had extras of any of the ingredients, she would add more. She liked it to have a lot of "stuff." She made this for large groups many times by doubling, tripling, etc. the pasta and then throwing in more "stuff." Also, I always make my own salad dressing for anything else. This recipe is the way my mom always makes it, and she always used Kraft dressing. No matter what dressing I have tried on this, it only tastes "right" to me with the Kraft dressing. If you prefer to make your own dressing or use another bottled brand, and you were not raised on my mother's antipasto salad, use what you like!

Provided by AWinPA

Categories Potluck

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 lb small shell pasta
1 green bell pepper, cut into small pieces
1 small red onion, diced
1 large tomatoes, cut in 1/2 cubes
1/4 lb pepperoni, cut in 1/4 cubes
1/4 lb genoa salami, cut in 1/4 cubes
1/2 lb mozzarella cheese, cut in 1/4 cubes
8 ounces black olives, drained and sliced
8 ounces green olives, drained and sliced
8 ounces Italian dressing (Kraft House brand)
dried oregano, to taste
fresh ground black pepper, to taste
parmesan cheese, grated, to taste
canned artichoke heart (optional)
pepperoncini pepper (optional)

Steps:

Prepare pasta as directed on box.
Meanwhile, cut remaining ingredients.
Drain pasta and rinse with cold water to cool (you do not want mozzarella cheese to melt; you want it to remain in cubes).
Add remaining ingredients and mix well.
If you make the salad a day in advance, the flavors will blend, but it soaks up the dressing and you may need to add more before serving.

Nutrition Facts : Calories 778.4, Fat 44.1, SaturatedFat 13.5, Cholesterol 71.2, Sodium 2465.6, Carbohydrate 69.6, Fiber 6, Sugar 7, Protein 27.4