Best 2 Chef Johns Antipasto Pasta Salad Recipes

**Chef John's Antipasto Pasta Salad: A Flavorful Medley of Italian Delights**

Embark on a culinary journey to the heart of Italy with Chef John's Antipasto Pasta Salad, a vibrant and delectable dish that captures the essence of traditional Italian antipasti. This delightful salad is a symphony of flavors and textures, featuring an array of cured meats, tangy cheeses, marinated vegetables, and tender pasta, all tossed in a zesty vinaigrette dressing. Each bite offers a harmonious blend of salty, sweet, and tangy notes, creating an unforgettable taste experience. Whether you're hosting a summer barbecue, planning a potluck, or simply looking for a refreshing and satisfying meal, this Antipasto Pasta Salad is sure to impress. With its vibrant colors and irresistible flavors, it's a feast for both the eyes and the taste buds. Discover the culinary magic of Chef John's Antipasto Pasta Salad and relish the authentic flavors of Italy in every bite.

Let's cook with our recipes!

THE PERFECT PICNIC PASTA SALAD

The Perfect Picnic Pasta Salad image

Pasta salad is almost always the most disappointing side dish at the picnic or cookout, but this recipe shows you how to transform what is normally an "afterthought" to a dish that's good enough to enjoy on its own, or as the perfect complement to grilled meat. Top this with extra fresh chopped herbs if you like.

Provided by Chef John

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes

Time 3h45m

Yield 8

Number Of Ingredients 22

Ingredients

3 tablespoons Dijon mustard
¼ cup cider vinegar
¼ cup rice vinegar
1 teaspoon kosher salt
2 teaspoons white sugar
1 pinch cayenne pepper
1 cup olive oil
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh Italian parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh thyme
1 pound rotini (corkscrew) pasta
1 cup sliced snow peas
1 cup thinly sliced carrots
½ cup shelled English peas
1 cup broccoli florets
½ cup diced bell peppers
1 cup sliced cherry tomatoes
¼ cup finely diced red onion
2 tablespoons sliced green onions
1 teaspoon kosher salt, or to taste

Steps:

Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Whisk in olive oil in 1-teaspoon increments until emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and reserve 1/2 of the dressing in a separate small bowl.
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain pasta and veggies well, but do not rinse.
Transfer hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes.
Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
Wrap and chill in the refrigerator for 3 to 4 hours before serving. Toss and adjust seasoning before serving.

Nutrition Facts : Calories 491.9 calories, Carbohydrate 50.9 g, Fat 28.1 g, Fiber 3.9 g, Protein 9.1 g, SaturatedFat 3.9 g, Sodium 641.6 mg, Sugar 5.3 g

ANTIPASTO CHEF'S SALAD

Antipasto Chef's Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 large eggs
2 medium russet potatoes, peeled and cut into 1-inch chunks
Kosher salt
2 tablespoons red wine vinegar
1 tablespoon whole-grain mustard
Freshly ground pepper
1/4 cup extra-virgin olive oil
2 cups giardiniera (Italian pickled vegetables), drained, rinsed and coarsely chopped
2 ounces deli-sliced salami, cut into strips
1/4 cup chopped pitted green olives
1/4 cup chopped fresh chives
4 ounces baby kale or other hearty salad greens, torn (about 5 cups)

Steps:

Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a simmer and cook 10 minutes. Remove the eggs with a slotted spoon and transfer to a bowl of ice water to cool. Meanwhile, put the potatoes in a pot of salted water, bring to a simmer and cook until tender, about 10 minutes. Drain and keep warm. Whisk the vinegar, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Drizzle in the olive oil, whisking, until the dressing is creamy. Add the potatoes, giardiniera, salami, olives, chives and kale, and toss. Peel and quarter the eggs. Add to the salad and gently toss.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your pasta salad. Look for ripe tomatoes, crisp cucumbers, and flavorful cheese.
Don't overcook the pasta: Pasta should be cooked al dente, or slightly firm to the bite. This will prevent it from becoming mushy in the salad.
Chill the pasta salad before serving: This will help the flavors to meld and will make the salad more refreshing.
Add some fresh herbs: Fresh herbs, such as basil, parsley, or oregano, can add a pop of flavor and color to your pasta salad.
Don't be afraid to experiment: There are many different ways to make pasta salad. Feel free to add your own favorite ingredients or try different dressings.

Conclusion:

Chef John's antipasto pasta salad is a delicious and easy-to-make dish that is perfect for any occasion. With its vibrant colors and flavors, this salad is sure to be a hit at your next party or potluck. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!