Best 7 Antipasto Salad With Prosciutto Wrapped Breadsticks Recipes

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Indulge in a vibrant symphony of flavors with our Antipasto Salad with Prosciutto-Wrapped Breadsticks, a culinary masterpiece that tantalizes the senses and transports you to the heart of Italy. This delectable dish features a medley of cured meats, succulent cheeses, crisp vegetables, and tangy dressings, artfully arranged on a bed of fresh greens. Alongside this delightful salad, savor the irresistible Prosciutto-Wrapped Breadsticks, golden-brown and flaky, each bite a perfect harmony of savory prosciutto and soft, airy bread. Prepare to embark on a culinary journey like no other, as we unveil the secrets behind these two extraordinary recipes, sure to become favorites in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

PROSCIUTTO-WRAPPED BREADSTICKS



Prosciutto-Wrapped Breadsticks image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 2 dozen

Number Of Ingredients 3

1 (11-ounce) container refrigerated breadstick dough (recommended: Pillsbury)
1/3 cup grated Parmesan
24 paper-thin slices prosciutto

Steps:

  • Preheat the oven to 350 degrees F.
  • Line a heavy large baking sheet with a silpat (nonstick baking mat) or parchment paper. Tear the dough along the perforations into strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with 1 dough strip at a time, roll each dough strip in the Parmesan cheese and twist. Transfer the dough strips to the prepared baking sheets.
  • Bake until the breadsticks are golden brown and crisp, about 20 minutes. Cool the breadsticks completely on the baking sheet.
  • Before serving, wrap 1 slice of prosciutto around each cooled breadstick. Arrange the prosciutto-wrapped breadsticks on a platter.

PROSCIUTTO-WRAPPED BREADSTICKS



Prosciutto-Wrapped Breadsticks image

Provided by Trisha Yearwood

Categories     appetizer

Time 25m

Yield 12 breadsticks

Number Of Ingredients 4

1/2 cup grated Parmesan
1/4 teaspoon cayenne
12 Italian breadsticks (grissini)
12 thin slices prosciutto

Steps:

  • Preheat the oven to 450 degrees F. Line a baking sheet or cookie sheet with parchment.
  • Mix the Parmesan and cayenne together until well combined.
  • Wrap each breadstick with a slice of prosciutto, then sprinkle with the Parmesan mixture.
  • Place the breadsticks on the prepared baking sheet and transfer to the oven. Bake for 5 minutes. Cool slightly and serve immediately.

BREADSTICKS WRAPPED IN PROSCIUTTO



Breadsticks Wrapped in Prosciutto image

Provided by Food Network

Categories     dessert

Time 30m

Yield 24 hors d'oeuvres

Number Of Ingredients 6

2 cups flour
1/2 teaspoon kosher salt
1/1/2 teaspoons baking powder
3 tablespoons solid vegetable shortening
2 tablespoons olive oil
24 paper-thin slices prosciutto di Parma

Steps:

  • Preheat oven to 350 degrees F. In the bowl of a food processor pulse flour, salt and baking powder to combine. Add the shortening and pulse until the mixture resembles coarse meal. With machine running, gradually add between 1/2 and 3/4 cup ice water until the dough comes together, about 1 minute.
  • Transfer dough to a lightly floured surface. Form into a smooth rectangle, about 4 by 6 inches, with your fingers. Then roll out the dough into an 8 by 10-inch sheet, 1/4-inch thick. Cut dough lengthwise into 1/4-inchwide strips.
  • Using your hands, gently roll each strip back and forth into 16-inch long sticks. For the twisted version, grab each end of the dough strip with your fingers and carefully stretch and twist the strip in opposite directions. Arrange sticks on 2 baking sheets, side by side but not touching. Lightly brush with olive oil. Press ends onto the baking sheet to keep the sticks straight while they bake.
  • Bake until firm and cooked through, 14 to 18 minutes. Transfer to a wire rack to cool. Wrap a slice of prosciutto around each breadstick. Arrange on a platter and serve.

ANTIPASTO PASTA SALAD



Antipasto Pasta Salad 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     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 1h35m

Yield 12

Number Of Ingredients 15

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, Carbohydrate 33.2 g, Cholesterol 36.6 mg, Fat 29.1 g, Fiber 2.8 g, Protein 15 g, SaturatedFat 8.2 g, Sodium 977.5 mg, Sugar 4.3 g

ANTIPASTO SALAD



Antipasto Salad image

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

½ cup vegetable oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dried basil
⅛ teaspoon crushed red pepper flakes
1 teaspoon salt
6 ounces macaroni
¼ cup grated Parmesan cheese
2 cups broccoli florets
4 ounces sliced pepperoni sausage
10 cherry tomatoes, halved
½ cup shredded mozzarella cheese

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

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

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.

QUICK ANTIPASTO SALAD



Quick Antipasto Salad image

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

2 packages (16 ounces each) spiral pasta
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
2 packages (3-1/2 ounces each) sliced pepperoni, halved
2 cans (2-1/4 ounces each) sliced ripe olives, drained
3 cups sliced fresh mushrooms
2 medium sweet red peppers, chopped
2 medium green peppers, chopped
Dressing:
2 cups olive oil
1-1/2 cups lemon juice
4 garlic cloves, minced
1/4 cup minced fresh basil or 4 teaspoons dried basil
4 teaspoons salt
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

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.

Tips:

  • For a more flavorful salad, use high-quality extra virgin olive oil.
  • If you don't have time to make the prosciutto-wrapped breadsticks, you can use store-bought breadsticks or crostini.
  • To make the salad ahead of time, assemble the salad without the dressing and store it in the refrigerator. When ready to serve, add the dressing and toss to coat.
  • This salad is also a great way to use up leftover vegetables.

Conclusion:

This Antipasto Salad with Prosciutto-Wrapped Breadsticks is a delicious and easy-to-make dish that is perfect for a summer party or potluck. The combination of fresh vegetables, salty prosciutto, and creamy mozzarella cheese is irresistible. The prosciutto-wrapped breadsticks are a fun and delicious addition that makes this salad a real crowd-pleaser.

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