ANTIPASTO PASTA SALAD RECIPE | ALLRECIPES
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 Tomato Pasta Salad
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 12 servings
Number Of Ingredients 15
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
ITALIAN ANTIPASTO SQUARES RECIPE - PILLSBURY.COM
There's a whole antipasto tray baked in the tender crust of these crescent squares, served as either an appetizer or main dish.
Provided by Pillsbury Kitchens
Total Time 1 hours 25 minutes
Prep Time 20 minutes
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Lightly butter 13x9-inch pan or spray with cooking spray.
- If using crescent rolls: Unroll 1 can of dough into 1 large rectangle; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust, firmly pressing perforations to seal. If using dough sheets: Unroll 1 can of dough; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust.
- Layer all meats and cheeses in order listed over dough. In small bowl, beat 2 eggs, the garlic powder and pepper with wire whisk until well blended. Pour over meat and cheese layers. Layer roasted peppers and olives over top.
- If using crescent rolls: Unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x9-inch rectangle. Place over top of layered ingredients. Pinch edges to seal. Brush beaten egg yolk over dough. Cover with foil.
- Bake 30 minutes. Remove foil; bake 15 to 20 minutes longer or until deep golden brown. Cool 15 minutes before serving. Cut into 6 rows by 4 rows. Serve warm.
Nutrition Facts : Calories 190 , CarbohydrateContent 9 g, CholesterolContent 50 mg, FatContent 1 , FiberContent 0 g, ProteinContent 8 g, SaturatedFatContent 6 g, ServingSize 1 Appetizer, SodiumContent 540 mg, SugarContent 3 g, TransFatContent 1 g
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Total Time 1 hours 25 minutes
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