Veggie Antipasti Italian Pasta Salad Recipe
Who doesn't love an easy, zesty pasta salad during the warm months? With this Italian antipasti pasta salad recipe, ingredients like artichokes and olives shine through, creating a flavorful dish.
#pastasalad #dinner #recipes
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Antipasto Salad Recipe
Antipasto Salad Recipe.
Ingredients:
5 oz (142g) Mozzarella Cheese
4 oz (113g) Canned Artichoke Hearts
3.5 oz (100g) Salami
0.5 oz (14g) Basil
4 oz (113g) Romaine Lettuce
6 oz (170g) Grape Tomatoes
2 oz (57g) Pitted Black Olives
2 oz (57g) Pitted Green Olives
1 oz (28g) Pepperoncini
Italian Salad Dressing
Salt and Black Pepper
Preparations: for details visit:
A delicious Italian salad antipasto can be made easy at home.
One serving (3.5 oz / 100g) of this antipasto salad recipe has 154 calories (105 calories…Read More
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How To Make Pasta Salad | Pasta Salad w/ Homemade Dressing Recipe #Mrmakeithappen #pastasalad
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Shopping List:
1 lb rotini pasta
8 oz cheddar cheese
6 oz feta cheese
1 cup olive oil
4 tbsps balsamic vinegar
2 tbsps white wine vinegar
1 tbsp sugar
salt, pepper, garlic, onion powder
1 tbsp italian seasoning
1/4 cup parmesan cheese
2 tbsps mayo
1-2 cups cherry tomatos
1/2 diced cucumber
1/2 diced red onion
1 cup black or kalamata olives
8 oz salami
8 oz pepperoni
2 cups diced broccoli
Directions:
Begin by boiling your noodles in heavily salted water. Strain and refrigerate to chill. Next, make your dressing by adding olive oil, balsamic and white vinegar, mayo, italian seasoning, all purpose seasoning, sugar, and parmesan cheese to a mixing bowl. Season to taste and adjust flavors to your preference. Place dressing in refrigerator. Next, prep all of your veggies and meats by dicing into bite sized pieces. Add noodles and prepared veggies/meats to a large mixing bowl. Coat evenly with homemade italian dressing and place in the refrigerator.
Antipasto Pasta Salad | Emeril Lagasse
This is not your mother’s pasta salad! It’s Emeril’s Antipasto Pasta Salad with everyone’s favorite Italian ingredients—pasta, prosciutto, and provolone.
ANTIPASTO PASTA SALAD
SERVES 8 to 10
1 tablespoon plus ½ teaspoon salt
1 pound rotini pasta
2 teaspoons minced garlic
¼ cup balsamic vinegar
1 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper flakes
1/4 cup plus 2 tablespoons extra-virgin olive oil
¼ cup roughly chopped fresh basil, plus basil sprigs for garnish
2 tablespoons chopped fresh parsley
1 1/2 cups 1/4-inch cubes provolone
1 cup thinly sliced oil-packed sun-dried tomatoes, drained
1 cup thinly sliced salami, cut into strips (1/4 pound)
1 cup thinly sliced prosciutto, cut into strips (1/4 pound)
Emeril’s Essence, for garnish (optional)
Parmesan cheese, shaved, for garnish (optional)
Bring a large pot of water to a boil over high heat. Season with salt and return to a boil. Add the rotini and cook, stirring occasionally to keep the pasta from sticking together, until just al dente, about 9 minutes.
Meanwhile, in a large bowl, stir together garlic and remaining 1/2 teaspoon salt. Add balsamic vinegar, Italian seasoning, crushed red pepper flakes, basil, and parsley. Whisk to combine. Gradually whisk in olive oil.
Drain rotini and rinse under cold water until cool. Add pasta to vinaigrette and stir until pasta is coated with vinaigrette. Add provolone, tomatoes, salami, prosciutto, and stir gently to incorporate. Serve immediately garnished with Essence, basil sprigs, and parmesan cheese, if desired, or cover and transfer to refrigerator until ready to serve. Bring to room temperature before garnishing and serving.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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Antipasto Salad Recipe - Laura Vitale - Laura in the Kitchen Episode 348
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