DRESSING FOR ANTIPASTO SALAD 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 Tomato Pasta Salad

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

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.

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