ANTIPASTO PASTA SALAD RECIPE RECIPES

Name: Antipasto Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: italian
Ingredients: 2 hearts romaine lettuce, chopped; 1/2 pound Genoa salami, ask for it in 1 chunk at deli counter, diced; 2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped*; 12 pitted black olives, coarsely chopped, such as kalamata; 12 jumbo green olives, pitted, coarsely chopped; 1 small jar, 8 ounces, roasted red peppers, drained and diced; 1 small jar, 6 ounces, marinated artichoke hearts, drained; 2 tablespoons balsamic vinegar, eyeball it; 1/4 cup extra-virgin olive oil, eyeball it; Salt and pepper

ANTIPASTO SALAD RECIPE | RACHAEL RAY | FOOD NETWORK

Antipasto Salad Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories appetizer

Total Time 10 minutes

Prep Time 10 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 hearts romaine lettuce, chopped
1/2 pound Genoa salami, ask for it in 1 chunk at deli counter, diced
2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped*
12 pitted black olives, coarsely chopped, such as kalamata
12 jumbo green olives, pitted, coarsely chopped
1 small jar, 8 ounces, roasted red peppers, drained and diced
1 small jar, 6 ounces, marinated artichoke hearts, drained
2 tablespoons balsamic vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.

CALIFORNIA PASTA SALAD RECIPE: HOW TO MAKE IT

California Pasta Salad Recipe: How to Make It image

As far as cold pasta salad recipes go, this is one of the best. Not only does it travel well to get-togethers such as picnics or tailgate parties, but people absolutely love it when it gets there. —Jeanette Krembas, Laguna Niguel, California

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 15 servings.

Number Of Ingredients 16

Ingredients

1 pound thin spaghetti, broken into 1-inch pieces
3 large tomatoes, diced
2 medium zucchini, diced
1 large cucumber, diced
1 medium green pepper, diced
1 sweet red pepper, diced
1 large red onion, diced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
DRESSING:
1 bottle (16 ounces) Italian salad dressing
1/4 cup grated Parmesan cheese
1 tablespoon sesame seeds
2 teaspoons poppy seeds
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon garlic powder

Steps:

Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives. , In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 257 calories, FatContent 13g fat (2g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 567mg sodium, CarbohydrateContent 30g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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As far as cold pasta salad recipes go, this is one of the best. Not only does it travel well to get-togethers such as picnics or tailgate parties, but people absolutely love it when it gets there. —Jeanette Krembas, Laguna Niguel, California
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