Best 4 Antipasto Green Salad With Shredded Parmesan Recipes

**Antipasto Green Salad with Shredded Parmesan: A Delightful Symphony of Flavors**

Indulge in the vibrant flavors of the Mediterranean with our Antipasto Green Salad, a refreshing and flavorful dish that combines the best of fresh greens, tangy antipasto ingredients, and the nutty richness of shredded Parmesan. This salad is not just a side dish; it's a culinary masterpiece that bursts with color, texture, and taste. Discover a delightful harmony of crisp romaine lettuce, crunchy bell peppers, juicy tomatoes, savory olives, piquant pepperoncini, and briny artichoke hearts, all tossed in a zesty dressing made with olive oil, balsamic vinegar, lemon juice, and a touch of garlic. As you savor each bite, the salty, sweet, and tangy flavors mingle perfectly, creating an unforgettable taste experience. And to top it all off, a generous sprinkling of freshly shredded Parmesan adds a final touch of umami and nutty goodness.

Here are our top 4 tried and tested recipes!

ANTIPASTO SALAD

Antipasto Salad image

Antipasto salad combines the best Italian appetizers into one sensational salad! This antipasto salad recipe will be the most satisfying, flavorful salad you ever sink your teeth into! It's easy to make, exploding with bright flavors and textures and is a hypnotic stand-alone main dish or it can be served as a steal-the-show side. This antipasto salad is loaded with salami, pepperoni, tomatoes, artichokes, pepperoncini, olives, red onions, provolone, and mozzarella all tossed in a zesty homemade Italian dressing that will have you swooning! It's also wonderfully customizable, so you can add or swap in any of your favorite antipasto ingredients that you have on hand. This antipasto salad is quick to make with just a little chopping and a few shakes to combine the dressing. Best of all, it can be made ahead of time for the perfect stress-free win!

Provided by Jen

Categories Main Dish

Time 42m

Number Of Ingredients 15

Ingredients

1 large head Romaine lettuce (chopped (about 8 cups))
4 oz. Genoa Salami (chopped)
4 oz. sliced pepperoni
1 cup cherry tomatoes (halved)
1 cup artichoke hearts (drained, patted dry, roughly chopped)
1/2 cup kalamata olives (halved)
1/2 cup green olives
1/4 cup sliced red onion
2 tablespoons chopped pepperoncini
8 oz. fresh mozzarella balls (halved)
4 ounces provolone cheese cut into bite size pieces
1 Recipe Italian Dressing
1/2 loaf French bread (cubed (preferably day old))
1/4 cup olive oil
1/4 tsp EACH dried basil, dried parsley, garlic powder

Steps:

DRESSING: Click on "Italian Dressing" in the recipe ingredients to be taken to the recipe. Italian Dressing can be made ahead of time and stored for 2 weeks in the refrigerator.
CROUTONS: Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray or use a nonstick mat. Add cubed bread to the baking sheet and drizzled with olive oil then sprinkle with spices; toss until evenly coated. Spread bread into an even layer and bake for approximately 12-15 minutes or until golden.
SALAD: Add lettuce to a large bowl followed by the rest of the salad ingredients. Drizzle with desired amount of dressing and toss to combine OR dress individual plates if expecting leftovers. Serve immediately. (You will probably not use all of the dressing.)

SOUTHERN ANTIPASTO SALAD

Southern Antipasto Salad image

Barbara has taken all the flavors of an antipasto platter and turned it into a delicious pasta salad. For those unfamiliar with antipasto, it's traditionally the first course of an Italian meal. It's a grazing tray filled with cured meat, olives, pickled vegetables, cheese, and more. This has a wonderful blend of Southern-based...

Provided by Barbara Drexler

Categories Pasta Salads

Time 2h15m

Number Of Ingredients 11

Ingredients

2 lb tri colored rotini corkscrew pasta
8 oz sliced pepperoni, quartered
4 green onions
2 can(s) black olives, sliced (2.25 oz each)
1/2 jar(s) capers (small jar, 3.5 oz)
3 c mayonnaise dressing
1 bottle Paul Newmans balsamic vinaigrette salad dressing
2 tsp dried Italian herb seasoning
4 sprig(s) fresh basil, chopped
8 oz Sargento Italian blend shredded cheese
shredded Parmesan cheese

Steps:

1. Cook pasta according to package instructions. Drain in a colander. Rinse in cold water and drain. Place pasta in a bowl.
2. Whisk mayo and salad dressing together in a separate bowl. Add to pasta. Stir until coated.
3. Place the pepperoni, green onions, black olives, and capers in the mixing bowl.
4. Add chopped basil, Italian seasoning, and Italian cheese blend. Stir until blended.
5. Cover and store in refrigerator overnight.
6. Right before serving, sprinkle additional Italian seasoning and Parmesan cheese on the top of the bowl.

ANTIPASTO GREEN SALAD WITH SHREDDED PARMESAN

Antipasto Green Salad with Shredded Parmesan image

Dress your green salad with everything you love about antipasto-from black olives and pepperoncini peppers to tomatoes, onions and shredded Parmesan.

Provided by My Food and Family

Categories Home

Time 10m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 pkg. (10 oz.) torn salad greens
1 can (6 oz.) pitted black olives, drained, halved
1/2 cup KRAFT Shredded Parmesan Cheese
10 pepperoncini peppers
1 large tomato, cut into wedges
1/2 cup sliced red onions
1/2 cup KRAFT Zesty Italian Dressing

Steps:

Toss greens with remaining ingredients.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

HOMEMADE ANTIPASTO SALAD

Homemade Antipasto Salad 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

Time 1h

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, Fat 15g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 514mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.

Tips:

For a refreshing and light salad, use crisp and fresh greens like romaine lettuce, arugula, or baby spinach.
Add a variety of colorful vegetables to make the salad more visually appealing and nutritious. Some good choices include cherry tomatoes, bell peppers, cucumbers, and radishes.
Use a flavorful dressing to enhance the taste of the salad. A simple vinaigrette made with olive oil, vinegar, and herbs is a good option. You can also use a store-bought dressing, but be sure to choose one that is not too heavy.
Top the salad with shredded Parmesan cheese for a salty and nutty flavor. You can also add other toppings such as crumbled bacon, croutons, or nuts.
Serve the salad immediately after preparing it so that the greens stay crisp and fresh.

Conclusion:

Antipasto green salad with shredded Parmesan is a delicious and easy-to-make salad that is perfect for any occasion. It is a great way to use up leftover vegetables, and it can be tailored to your own taste preferences. With its combination of fresh greens, colorful vegetables, and flavorful dressing, this salad is sure to be a hit.