Antipasto Salad
Italian antipasto salad is filled with marinated vegetables, spicy salami, creamy mozzarella, and two types of olives to bring you a tangy and fresh side dish! Don't underestimate the homemade Italian dressing - it's delicious!
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✅Ingredients
• 1 pint grape tomatoes halved
• 1 cup salami sliced or cubed into bite size
• 8 ounces fresh mini mozzarella cheese balls halved
• 1/2 cup sliced black olives
• 1/2 cup green olives
• 1/2 cup kalamata olive
• 1/2 cup artichoke hearts chopped
• 1/4 cup pepperoncinis roughly chopped
• 1/2 red onion diced
• 1/4 cup fresh basil chopped, for garnish
• 8 cups chopped romaine lettuce
Italian Dressing
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons mustard
• 1 teaspoon lemon juice
• 2 teaspoons Italian seasoning
• 1 teaspoon sugar
• 1/2 teaspoon garlic powder
• Pinch of red pepper flakes
✅Instructions
1️⃣ In a large mixing bowl, make your dressing by whisking together olive oil, vinegar, mustard, lemon juice, Italian seasoning, sugar, garlic powder, and red pepper flakes.
2️⃣ In a bowl, add in tomatoes, salami, mozzarella balls, olives, artichoke hearts, pepperoncini and red onion. Drizzle dressing over the ingredients. Toss to combine.
3️⃣ Cover bowl with plastic wrap and refrigerate for 1 hour before serving.
4️⃣ Serve on a bed of lettuce and garnish with basil.
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PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
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*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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Antipasto- Everyday Food with Sarah Carey
Antipasto means before the meal, and this antipasto recipe doesn't disappoint. Serve up this antipasto of cured meats, fresh cheeses, and herbs that will satisfy guests at any party.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
3 Healthy SALADS Anyone Can Make!
3 Summer SALADS to Eat Healthier | Healthy Salad Recipes
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Antipasti Salad
Lettuce Mix
Salami
Shaved Parmesan
Feta
Cherry Tomatoes
Cucumber
Pine Nuts
Salad Dressing:
3 tablespoons red wine vinegar
1 teaspoon italian seasoning
1 teaspoon dijon mustard
1 teaspoon kosher salt
1 tablespoon honey
1 garlic clove, minced
3 tablespoons olive oil
Mix the first 6 ingredients together in a bowl and then ask you whisk, drizzle in the olive oil to emulsify. Let it sit for at least an hour before serving.
Watermelon Poke Salad Recipe:
1/2 a mini watermelon (about 4 cups of watermelon), cubed into 1 inch pieces
1 clove mince garlic
1 tsp ginger, minced
1 tablespoon sesame oil
1 tablespoon miso paste (i used white miso)
2 tablespoons yuzu ponzu (or you can sub with soy sauce with a squeeze of lemon juice)
1 scallion, sliced
In a bowl, mix all of the sauce ingredients together, and then pour over the cubed watermelon in a container. Give it a gentle whirl or shake and let it marinate for at least an hour to overnight. If you do it overnight, there will be excess watermelon juice that comes out, so just drain some if you don't like it.
Serve with salad / rice, some sliced cucumbers and radish, avocado, pickled ginger, and garnish with some furikake and your favorite condiments like mayo and sriracha or more of the marinade if you'd like! Totally customizable and delicious!!
Wonton Happiness Salad Recipe:
dressing:
3 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar / lime juice
2 tablespoons sesame oil
1 tablespoon honey
2 teaspoons minced ginger
1 garlic clove, minced
1/2 teaspoon salt
In a bowl, combine all the ingredients and give it a mix. You can use this dressing as a marinade for your chicken too. Just air fry the chicken (bone in breast) at 375 for 16-20 minutes depending on size.
For the salad, toss together napa cabbage, romaine lettuce, shredded carrots, cilantro, green onions, the shredded chicken, mandarin oranges, wonton chips, and dressing. Happiness in a bowl!!
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All Rights Reserved.
Antipasto Pasta Salad - Food Wishes
It somehow seems wrong naming a pasta salad after a dish specifically designed to be served before the pasta course, but if this incredibly delicious, colorful salad is wrong, I don’t want to be right. This would be great as a cookout side dish, or add a hunk of bread, and a glass of wine, and make it a meal all by itself. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about this Antipasto Pasta Salad, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Antipasto | EASY RECIPES | EASY TO LEARN
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