ANTIPASTO SALAD DRESSING RECIPE RECIPES

Name: Homemade Antipasto Salad
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
Yield: 50 servings.
Cuisine: Europe, Italian
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

HOMEMADE ANTIPASTO SALAD RECIPE: HOW TO MAKE IT

Homemade Antipasto Salad Recipe: How to Make It 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

Total Time 60 minutes

Prep Time 50 minutes

Cook Time 10 minutes

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, FatContent 15g fat (4g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 514mg sodium, CarbohydrateContent 13g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

ANTIPASTO SQUARES RECIPE | ALLRECIPES

Antipasto Squares Recipe | Allrecipes image

Layers of roasted red bell pepper and deli meats cheeses are baked inside a crescent roll crust.

Provided by Lori G

Categories Antipasto

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 10 servings

Number Of Ingredients 10

Ingredients

2 (10 ounce) cans refrigerated crescent dinner rolls
¼ pound thinly sliced boiled ham
¼ pound thinly sliced provolone cheese
¼ pound thinly sliced Swiss cheese
¼ pound thinly sliced Genoa salami
¼ pound thinly sliced pepperoni sausage
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
3 eggs
3 tablespoons grated Parmesan cheese
½ teaspoon ground black pepper

Steps:

Preheat oven to 350 degrees F (175 C).
Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.

Nutrition Facts : Calories 452 calories, CarbohydrateContent 25.3 g, CholesterolContent 104 mg, FatContent 29.1 g, FiberContent 0.2 g, ProteinContent 20 g, SaturatedFatContent 10.7 g, SodiumContent 1291.4 mg, SugarContent 5.3 g

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