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Antipasti Pasta Salad

Antipasti Pasta Salad


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This fabulous salad is filled with the wonderful elements of antipasti. If desired, toss in some chunks of fresh mozzarella and some cubed salami as well.MORE+LESS-

1

(12 oz.) jar artichoke hearts, drained

1

(12 oz.) jar roasted red peppers, drained

1

(3.8 oz.) can sliced black olives, drained

1

(8 oz.) bottle Italian dressing with balsamic vinegar

Hide Images

  • 1

    Cook the pasta according to package directions. You want to cook it about a minute past al dente for a softer texture, since it will firm when cooled. Drain well and add to a large bowl.

  • 2

    Chop the artichoke hearts and roasted red peppers. Add to the pasta. Add the olives as well. Stir well.

  • 3

    Pour the dressing in and stir to coat. Chill for at least 30 minutes -- until ready to serve.

  • 4

    Store leftovers in an airtight container for up to 5 days.

No nutrition information available for this recipe


Rainbow Antipasto Pasta Salad

This post may contain affiliate links. Please read my disclosure policy.

This recipe is sponsored by McCormick.

I don’t know about you, but whenever I create an antipasto platter for a gathering, I tend to get a weeee bit overzealous with my spread of ingredients. I want to include so many cheeses! So many olives! So many peppers! So many meats!

Which always means that afterwards, I’m left with…

(Please tell me I’m not the only one with this delicious problem…!)

Well, for any of you other antipasto-lovers who might be looking for a way to make good use of leftover ingredients, today I have the perfect recipe to share with you. It’s this colorful antipasto pasta salad Or as a clever reader on Facebook suggested I call it, antipasta salad. (<– So punny!)

It’s incredibly quick and easy to make, since I’m guessing most of those antipasto ingredients you have are already in bite-sized pieces. It’s incredibly flavorful, with the perfect mixture of sweet and savory and spicy ingredients added to the pasta, plus a simple Italian herb vinaigrette. It’s incredibly customizable, so feel free to substitute in any of your favorite antipasto ingredients that you have on hand. And I must say that I’m especially excited about the fact that it’s incredibly colorful, and will definitely steal the show if you bring it along to a potluck, or just pop it right in the middle of your dinner table at home.

So grab your rainbow of ingredients, and let’s make some.


Simply cook up a batch of your favorite pasta (I went with some tri-color rotini), then rinse it quickly in some cold water to stop the cooking process.

Then while the pasta is cooking, go ahead and chop up whatever antipasto ingredients that you might have on hand. (I used salami, diced cheese, cherry tomatoes, olives, artichoke hearts, pepperoncini, roasted red peppers, then I also added some leftover kale and red onion to the mix.)

Add everything together in a bowl with your cooked pasta.

And then drizzle on a simple Italian herb red wine vinaigrette. I made mine with this adorable new little Italian Blend Herb Grinder from McCormick, which I’m obsessed with because you all know how often I use Italian seasoning and this makes it all the more fun getting to grind it myself. (They also have Basil, Oregano, and Parsley herb grinders available now — check ’em out!) Then I mixed the Italian seasoning with some extra virgin olive oil, red wine vinegar, salt, pepper and a little bit of garlic powder to make a quick vinaigrette, and then drizzled it all over the pasta salad.

(Actually — pro tip here — to soften the kale, I actually added the kale and a few tablespoons of the vinaigrette to the kale first. Then I massaged it with my hands for a minute, which makes the kale nice and dark green and soft and delish. Then I added the other ingredients.)

Then I gave everything a good toss.

And voila! This beautiful rainbow of deliciousness was ready to serve.

I absolutely loved it. And all of the antipasto flavors naturally tied together perfectly, especially when tied together with that simple vinaigrette. All the more incentive to make more antipasto platters when they can be followed up by an equally delicious antipasto pasta salad like this one.


Antipasto Salad


Whenever we go to a potluck and are asked to bring a side dish I always bring something that could easily double as an entree just to make sure we all walk away full. My husband is living the Keto lifestyle and so I try to bring something Keto-friendly that he can fill up on like this salad.

Think of your favorite Italian sandwich in salad form and this is it!

WHAT IS ANTIPASTO?

Antipasto is often the first course of a formal Italian meal. Typical ingredients of a traditional antipasto include cured meats, olives, pepperoncini, artichoke hearts, various cheeses, pickled meats, and vegetables in oil or vinegar.

SUBSTITUTIONS:

  • Use cubed mozzarella instead of provolone.
  • Use mini pepperoni.
  • Add some roasted red peppers.
  • Any tomato will work here I just like the texture of grape or cherry tomatoes.

FEEDING A CROWD?

If you’re feeding a crowd and need to bulk up this salad, add some cooked and cooled pasta and toss with all of the ingredients.

WHAT DRESSING DO I USE?

To be honest, there are a lot of really good Italian dressings out there and most of them are low-carb. I like the Olive Garden copycat dressing (sold in the dressing aisle and Costco) and Marie’s Parmesan Italian dressing. If you want to make your own you can too!


Antipasto Pasta Salad

This incredibly easy Antipasto Pasta Salad is the perfect summer salad because it involves barely any cooking! Use my antipasto bar shortcut to make this an easy salad recipe!

Author Amanda @ Old House to New Home

Ingredients

  • 1 lb medium shell noodles
  • 2 pounds antipasto mix with at least 1/2 cup marinade some examples below
  • 1/2 pound Genoa salami
  • 1/2 pound mozzarella cheese
  • 1/2 cup olives
  • 1 pepper red green or yellow
  • 1/2 cup Italian dressing add more as needed
  • 1 cup chopped cherry tomatoes
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp pepper

Instructions

Recipe Notes

Recipe Notes If you do not get a lot of the marinade when purchasing the antipasto mix, substitute an oil and vinegar dressing or any Italian dressing that you like.


Antipasti Pasta Salad

  1. Cook the pasta according to package directions the evening prior to assembling the salad. You are aiming for al dante, do not over cook or your pasta will be mushy.
  2. Toss cooked pasta with the Basic Vinaigrette Dressing and place in a storage bag in the refrigerator overnight.
  3. Chop onion and pepper into 1 inch squares.
  4. Add 1/2 the jar of gardinera, veggies only and at least 1/2 the jar of peppers. This is to taste and you can add more or less to your preference.
  5. Toss all vegetables together in a large bowl.
  6. Cut the salami and pepperoni int 1 inch cubes

At my local deli they slice the meat into 1 inch rounds, I order 4 of each for 1 lb of salad.


Antipasti Pasta Salad - Recipes

My favorite styles of food in the world are American Southern and Italian. I spent a month in Italy roaming the streets and taking a cooking class here and there. I learned to appreciate the art of simple ingredients that speak for themselves, particularly when using fresh herbs from the garden.This dish combines some of the best Italian necessities - cheese, meat, fresh veggies, pasta, olive oil and basil. What more can you ask for? The variety of simple flavors in this dish are stellar. It is like an afternoon siesta in my mouth. But not in a sleepy, boring way, because I adore sleeping. It is a pure delight of pleasure on my palate.

INGREDIENTS

14 oz. Pasta (any bite sized pasta of your choice), cooked and drained

10 oz. Grape Tomatoes, halved

2 Large Carrots, cut into bite sized chunks

2 Celery Sticks, finely diced

1 Yellow Pepper, medium dice

1 Tbsp Garlic, finely diced

10 Fresh Basil Leaves, coarsely chopped

3 oz. Genoa Salami, chopped

1/4 lb. Asiago Cheese, cut into small cubes

1/2 Cup Parmesan, shaved or shredded

1/2 lb. Fresh Mozzarella (marinated in olive oil and chopped basil), cut into medium pieces, reserve 4 Tbsp oil and add to salad

1 Cup Italian DressingFresh Ground Sea SaltFresh Ground Black Pepper

DIRECTIONS

1. Cook pasta in salted water until al dente (slightly chewy). Drain quickly to prevent additional cooking. Rinse thoroughly with cool water to chill pasta. Put pasta in a large serving bowl.

2. Add the above ingredients to the bowl and toss to combine. Add salt and pepper to taste. Add additional Italian Dressing if needed to thoroughly coat pasta and veggies.

3. Refrigerate and serve chilled. Enjoy!

Welcome to my Urban Sacred Garden! This little blogging project was started in February 2011 out of my love for great food, gardening, travel and spiritual pursuits. You can read more about my cooking and gardening class offerings on my personal website, and about my love and vision for food and gardening here. In addition to this blog, I write for local publications, teach cooking classes, develop and test recipes for cookbooks, volunteer as a Master Gardener, and work to implement urban gardens and food resources in my community. My recipes and writing have most recently been published in Southern Living, Kentucky Monthly and Edible Louisville.

Welcome to my Urban Sacred Garden! This little blogging project was started in February 2011 out of my love for great food, gardening, travel and spiritual pursuits. You can read more about my cooking and gardening class offerings on my personal website, and about my love and vision for food and gardening here. In addition to this blog, I write for local publications, teach cooking classes, develop and test recipes for cookbooks, volunteer as a Master Gardener, and work to implement urban gardens and food resources in my community. My recipes and writing have most recently been published in Southern Living, Kentucky Monthly and Edible Louisville.


Italian takeout is our second favorite go-to when we don’t want to cook (our first is Chinese food which is why you guys find SO MANY Chinese food copy cat recipes on this site). One of our favorite places in Los Angeles to order from has an Antipasto Salad we order in multiples because everyone fights over it instead of the pastas and garlic bread.

Looking for more summery side dishes?

Yes, you’re serving this as a cold Antipasto Pasta Salad, it doesn’t work as well warm since it’s a mix of salad flavors and pasta. Its totally easy to make and it is perfect for a crowd!

If you wanted you could even make this into an Antipasto Salad Platter:

  • Mix the pasta with the dressing and add it to a long rectangular platter.
  • Add the additional ingredients in little groups around the edges of the platter.
  • Drizzle extra dressing over the rest of the ingredients.

Today is also a HUGE day for the blog. Please refer to Dinner, then Dessert is Adulting! What do I mean by that? Well if you are reading this post then you’ve probably noticed the blog looks a whoooole lot different, more polished and downright grown up. This has been in the works for a very long time and I’m just so thrilled with how it turned out. The link I posted just above this sentence (right up there ^) will walk you through some of the changes and ways to navigate the site.

You may also catch me being all emotional because this little blog means so much to me that I’m thrilled to give you guys an upgrade to the aesthetics as well as your user experience. So much love for you all.

Tools Used in the making of this Italian Antipasto Pasta Salad:
Tricolor Rotini: This isn’t necessary but adds a fun addition of flavor and color, you can of course use plain rotini or my favorite corkscrew pasta, Cellentani.
AllSpice Spice Rack: I use this spice rack and fill up the bottles with freshly purchased spices. It’s basically one of the most beautiful things in my kitchen and when you’re working with a large quantity of spices, not having to hunt and peck through your cupboards makes everything go at warp speed.
White Wine Vinegar: Anytime I use white vinegar or white wine vinegar in a recipe I get questions about this so I wanted to point out that there is a significant difference between the two vinegars. White wine vinegar is MUCH milder and sweeter than plain white vinegar. If you swap them thinking there isn’t much of a difference you’ll absolutely have a different flavor than expected.


Recipe Summary

  • 2 heads iceberg lettuce
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 (8 ounce) bottle Italian-style salad dressing
  • 1 pound thinly sliced cooked ham
  • 2 ½ pounds sliced provolone cheese
  • ½ pound Genoa salami, thinly sliced
  • ¼ pound Capacola sausage, sliced
  • ¼ pound pepperoni sausage, sliced
  • ¼ pound prosciutto, thinly sliced
  • ¼ pound thinly sliced roast beef
  • 1 cup fresh mushrooms
  • 1 (6 ounce) can marinated artichoke hearts
  • 1 (7 ounce) jar roasted red peppers
  • 1 (6 ounce) can sliced black olives
  • ¾ cup sliced pepperoncini peppers
  • 1 (5 ounce) jar sliced pimento-stuffed green olives
  • ½ cup crumbled Gorgonzola cheese
  • ½ pound mozzarella cheese, sliced
  • ¼ cup grated Parmesan cheese

Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.

Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.

Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.

Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.

Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.


Antipasti Pasta Salad

This pasta salad recipe isn’t remarkable on its own, being that there are hundreds of pasta salad recipes, but this is remarkably good!

Inspired by my favorite antipasti platters, I used Italian dry salami, Prosciutto, Provolone, Fontina, plus olives and pepperoni. Then I added pasta and fresh vegetables to create an easy pasta salad that is definitely extraordinary.

My vinaigrette is classic, made with olive oil, red wine vinegar, Dijon mustard and garlic.

Feel free to make this salad your own. It’s one of those “use what you like” recipes. Change up the meats and cheeses, add sun-dried tomatoes or marinated artichokes, chives or shallots, or your favorite dressing. It will all be delicious!

Antipasti – Inspired Pasta Salad

16 ounces pasta of choice, I used rotini
Olive oil
Salt
10 ounces dry Italian salami
8 ounces Provolone
8 ounces Fontina
6 ounces Prosciutto
12 ounce jar peperoncini
6 ounces Greek Kalamata olives
6 ounces pimiento-stuffed Spanish green olives
12 ounces spinach
Fresh cherry tomatoes
Fresh basil leaves
Vinaigrette of choice

Begin by cooking the dry pasta based on the package directions. Drain well, then return to the cooking pot. Stir in a few tablespoons of olive oil and a little salt set aside to cool.

Cut up the salami and cheeses in a sort of julliene shape. Place in a bowl and set aside. Chifonnade slices of Prosciutto, or alternatively, slice in to bits. Set aside.

Place the drained pepperoncini and olives in the jar of a food processor and pulse until in pieces. Set aside.

Chifonnade fresh spinach leaves and place on a large platter or pasta bowl. Add the cooled pasta on top.

If you don’t want a “composed” salad, all of the ingredients can alternatively be tossed in a large bowl.

Add the salami and cheese mixture, plus the Prosciutto.

Add some of the pepperoncini-olive mixture to the center of the pasta salad.

Sprinkle generously with coarsely-ground black pepper and cayenne pepper flakes.

If desired, add some cherry tomatoes, and basil leaves.

Serve at room temperature with the vinaigrette.

note: I would normally have added a little vinaigrette to the cooked pasta, but I’m always wary about guests not liking vinegar. But all components of this salad could first be tossed with some vinaigrette, including the spinach, if the salad will be served immediately. If your guests also don’t like pepperoncini and olives, the mixture could be served on the side.


  • 6 ounces (about 2 1/2 cups) whole-wheat medium shells
  • 2 cups thinly sliced fennel bulb
  • 1 cup diced bell pepper
  • 1 cup quartered canned artichoke hearts
  • 1 cup canned cannellini beans, rinsed
  • 1/2 cup cubed salami
  • 5 tablespoons shredded provolone cheese
  • 3 tablespoons chopped pepperoncini
  • Freshly ground pepper to taste
  1. To prepare dressing: Combine oil, broth, vinegar, marjoram, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined. (Or whisk in a bowl.)
  2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add fennel, bell pepper, artichoke hearts, beans, salami, cheese, pepperoncini, pepper and the dressing toss to coat.

Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.


Watch the video: Μακαρονοσαλάτα εύκολη και πεντανόστιμη - delicious pasta salad. Greek Cooking by Katerina (May 2022).