Best 5 Antipasto Salad Ii Recipes
Welcome to the world of flavors! Antipasto Salad II is a symphony of vibrant ingredients that come together to create a dish that is both visually stunning and a delight to the taste buds. Originating from Italy, this traditional salad is a staple of antipasti, a selection of appetizers served before the main course. This recipe features a colorful medley of roasted red peppers, artichoke hearts, sun-dried tomatoes, and tangy olives, all tossed in a zesty vinaigrette dressing. Capers and fresh basil add a burst of flavor, while crumbled feta cheese provides a creamy touch. Alongside the main Antipasto Salad II recipe, we also offer additional variations to cater to diverse preferences. Create a vegetarian-friendly version by omitting the salami and ham, or add grilled chicken or shrimp for a protein-packed salad. For a lighter option, try the Antipasto Farro Salad, where hearty farro grains replace the lettuce, offering a delightful nutty flavor. If you prefer a pasta salad variation, the Antipasto Pasta Salad is a must-try, combining penne or fusilli pasta with the classic antipasto ingredients. Get ready to embark on a culinary journey as we explore the delectable offerings of Antipasto Salad II and its variations. Prepare to tantalize your taste buds with every bite!
Here are our top 5 tried and tested recipes!
ANTIPASTO SALAD RECIPE
An Antipasto salad is filled with sliced meats, soft cheeses, green and black olives with bright red cherry tomatoes that is simple to toss together and enjoy in a homemade light lemon olive oil dressing. This is an Italian salad that everyone loves!
Provided by Alyssa Rivers
Categories Salad
Time 15m
Number Of Ingredients 13
Steps:
- In a large bowl add the romaine, olives, tomatoes, pepperoni, red peppers, salami, mozzarella, artichoke hearts, and provolone.
- To make the lemon olive oil dressing: In a small bowl whisk the olive oil, lemon juice, and Italian seasoning. Pour over the solid and toss.
Nutrition Facts : Calories 407 kcal, Carbohydrate 5 g, Protein 17 g, Fat 35 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 1518 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
ITALIAN ANTIPASTO SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 1 2/3 cups
Number Of Ingredients 16
Steps:
- Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.
- Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.
ANTIPASTO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.
QUICK ANTIPASTO SALAD
I always told my sister, Karen, I'd marry a cowboy-and I did! Patrick and I had a festive farm-style wedding. My mother prepared all the side dishes, including this tongue-tingling salad. -Kendra Waterbury, East Thetford, Vermont
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 24 servings.
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions; rinse in cold water and drain. In a large salad bowl, combine the pasta, beans, pepperoni, olives, mushrooms and peppers. , In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 6 hours or overnight. Just before serving, stir to coat.
Nutrition Facts : Calories 281 calories, Fat 21g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 518mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
ANTIPASTO SALAD
This is always a hit for summer picnics.
Provided by It's A New Day
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 2h25m
Yield 6
Number Of Ingredients 12
Steps:
- Cook pasta in a pot of boiling salted water until al dente. Drain.
- In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
- Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.
Nutrition Facts : Calories 414.6 calories, Carbohydrate 25 g, Cholesterol 28.6 mg, Fat 29.6 g, Fiber 2.1 g, Protein 12.6 g, SaturatedFat 6.8 g, Sodium 820.7 mg, Sugar 1.4 g
Tips:
- Use fresh, high-quality ingredients: The fresher the ingredients, the better your salad will taste. Look for ripe tomatoes, crisp cucumbers, and sweet peppers.
- Marinate the vegetables: Marinating the vegetables in a flavorful dressing will help them absorb more flavor and make them more tender.
- Don't overcook the vegetables: The vegetables should be cooked just until they are tender-crisp. Overcooking will make them mushy and bland.
- Use a variety of textures: The combination of crisp, tender, and soft textures will make your salad more interesting to eat.
- Balance the flavors: The salad should have a balance of sweet, sour, salty, and bitter flavors. You can adjust the flavor by adding more or less of each ingredient.
- Serve the salad chilled: The salad is best served chilled, so it's a great make-ahead dish.
Conclusion:
Antipasto salad is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. It's a great way to use up leftover vegetables and it's also a healthy and nutritious meal. With so many different variations, there's sure to be an antipasto salad that everyone will enjoy.
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