BEST ANTIPASTO SALAD 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 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.

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