ANTIPASTO PASTA RECIPES

ANTIPASTO PASTA SALAD RECIPE | ALLRECIPES

Antipasto Pasta Salad Recipe | Allrecipes 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 Pasta Salad Tomato Pasta Salad Recipes

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 12 servings

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, CarbohydrateContent 33.2 g, CholesterolContent 36.6 mg, FatContent 29.1 g, FiberContent 2.8 g, ProteinContent 15 g, SaturatedFatContent 8.2 g, SodiumContent 977.5 mg, SugarContent 4.3 g

ANTIPASTO PASTA RECIPE | MYRECIPES

Antipasto Pasta Recipe | MyRecipes image

Provided by MyRecipes

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6 Servings

Number Of Ingredients 8

Ingredients

1 pound fusilli
8 ounces provolone, cut into 1/2-inch cubes
10 ounces salami or soppressata, quartered and cut into 1/2-inch chunks
1 (12 oz.) jar artichoke hearts, drained and quartered
1 cup mixed Italian olives, pitted (5.5 oz.)
½ cup pepperoncini, drained, cut into 1/2-inch slices and seeded
½ cup red wine vinaigrette or Italian dressing
Salt and pepper

Steps:

In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente, about 12 minutes. Drain thoroughly.
In a large bowl, combine fusilli with provolone, salami, artichoke hearts, olives, pepperoncini and vinaigrette. Toss gently until well combined. Season with salt and pepper to taste.
Divide salad evenly among 4 shallow bowls or plates. Serve with Italian bread, if desired.

Nutrition Facts : Calories 662 calories, CarbohydrateContent 65 g, CholesterolContent 72 mg, FatContent 32 g, FiberContent 4 g, ProteinContent 31 g, SaturatedFatContent 12 g, SodiumContent 21 mg

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