Best 3 Homemade Antipasto Salad Recipes
**Homemade Antipasto Salad: A Symphony of Italian Delights**
Indulge in a culinary journey through Italy with our delectable Homemade Antipasto Salad. This vibrant and flavorful dish is a symphony of classic Italian ingredients, each contributing its unique charm to create a harmonious ensemble. From the sweet tang of sun-kissed tomatoes and the piquant bite of roasted red peppers to the briny delight of olives and the savory richness of cured meats, this salad is a delightful dance of colors, textures, and flavors. Accompanied by three additional recipes—Garlic Herb Dressing, Italian Vinaigrette, and Balsamic Glaze—this antipasto salad promises an unforgettable dining experience that will transport your taste buds to the heart of Italy. Prepare to tantalize your senses with every bite as you explore the diverse flavors and aromas that make this dish a true masterpiece.
ANTIPASTO SALAD
I received the recipe for this cool antipasto salad from longtime friends. A pleasant dressing complements the meats, veggies and cheese, making this colorful combination popular any time of year. -Brenda Novak, New Holland, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, pepperoni, salami, green pepper, celery, onion and tomatoes. , In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pasta mixture and toss to coat.
Nutrition Facts : Calories 303 calories, Fat 19g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 720mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.
ANTIPASTO SALAD II
After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste.
Provided by Katie Greco
Categories Salad
Time 30m
Yield 10
Number Of Ingredients 13
Steps:
- Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
- Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
- Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 7.9 g, Cholesterol 73.8 mg, Fat 29.1 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 12.7 g, Sodium 1783.5 mg, Sugar 1.6 g
HOMEMADE ANTIPASTO SALAD
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
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:
- Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
- Don't be afraid to experiment. There are many different types of antipasto ingredients that you can use, so feel free to mix and match until you find a combination that you love.
- Make sure to marinate your vegetables. This will help them to absorb the flavors of the dressing and make them more tender.
- Don't overcook your vegetables. They should be cooked until they are tender-crisp, but not mushy.
- Assemble your salad just before serving. This will help to prevent the vegetables from becoming soggy.
Conclusion:
Antipasto salad is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a great way to use up leftover vegetables and meats, and it is also a healthy and satisfying meal. With so many different variations, there is sure to be an antipasto salad that everyone will enjoy.
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