How To make Antipasto Salad Platter
DRESSING:
1/2 c Olive or salad oil
1 t Salt
1/8 t Crushed red pepper
1 Clove garlic
1/4 c Lemon juice
1/4 t Freshly ground black pepper
1 T Snipped fresh basil*
SALAD:
1 T Salt
8 oz Radiatori or other pasta
1/2 c Cubed red pepper
1/2 c Cubbed green pepper
1/4 lb Provolone cheese, cubed
20 oz Can Garbanzo beans, drained
1/4 lb Salami (slice into quarters)
1/4 c Small pitted black olives
1 T Salad oil
4 Med mushroom,washed & sliced
2 T Chopped parsley
* OR 1 teaspoon dried basil leaves NOTE: Make Dressing First.... Make dressing in a jar with a tight fitting lid, combine oil, lemon juice, 1
teaspoon salt, black pepper, red pepper, garlic, and basil; shake until well combined. Cook pasta: In a large kettle bring 3 quarts water, salt and salad oil to a boil. Add pasta; bring back to boiling; cook uncovered stirring occasionally with long fork to prevent sticking, just until tender. - about 7 to 8 minutes. Do not over cook. Drain well; do not rinse. Turn into large bowl; add dressing; toss to combine. Cool completely. To pasta mixture, add green and red peppers, sliced mushrooms, provolone cheese, garbanzo beans, salami, olives, and parsley; toss lightly to combine. Turn into serving bowl; Refrigerate covered 1 hour.
How To make Antipasto Salad Platter's Videos
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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Antipasto Platter
Antipasto platters are perfect to serve guests. Load it up with grilled vegetables, olives, artichokes, charcuterie and cheeses, then allow everyone to assemble their own salads.
INGREDIENTS
FOR THE DRESSING:
½ cup of balsamic vinegar
1 teaspoon of grainy mustard
1 tablespoon of honey
2/3 cup of olive oil
Kosher salt and fresh cracked pepper to taste
FOR THE SALAD:
2 sliced zucchini
2 sliced yellow squash
1 peeled and sliced red onion
1 head of romaine lettuce cut in half long ways
1 head of Bibb lettuce cut in half long ways
3 tablespoons of olive oil
1 cup of cherry tomatoes
½ cup each pitted black, green and Kalamata olives
½ cup of canned quartered artichoke hearts
½ cup of pepperoncini’s
2 ounces each sliced genoa salami, prosciutto ham, capicola and mortadella
1 cup of small mozzarella balls
½ cup of Bulgarian feta cheese
Kosher salt and fresh cracked pepper to taste
PREPARATION
1. Preheat the grill to high heat (450° to 550°).
2. Salad: Coat the zucchini, squash, onion, romaine and bibb lettuces in olive oil, salt and pepper.
3. Cook the zucchini, squash and onion first until it is marked but still slightly firm. Remove and chill.
4. Next, char the lettuce very quickly on the grill until a few black grill marks are formed. Remove and chill.
5. Dressing: In a bowl whisk together all of the ingredients until combined.
6. Take half of the balsamic dressing and pour over the cherry tomatoes and let marinate for 30 minutes before serving.
7. Roughly chop the lettuce and serve on a platter accompanied by the marinated tomatoes, balsamic dressing, olives, artichoke hearts, pepperoncini’s, charcuterie meats and cheeses and serve!
Antipasto Salad
Antipasto Salad!
Chock full of meat, cheese, olives, and pickled veggies for new textures and flavors in every bite
Super yummy homemade dressing.
RECIPE HERE--
BEST Italian Antipasto Salad Recipe | Italian Antipasto
Italian Antipasto Salad Recipe. If you love Italian and you love salads, you will love this recipe! It's so flavorful you will definitely want seconds!
⬇️⬇️⬇️ Recipe Below ⬇️⬇️⬇️
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▶▶???? PRINT RECIPE
Antipasto Salad Ingredients:
2 Heads Romaine Lettuce (chopped)
1 Red Onion (sliced)
10 Slices Genoa or hard Salami (sliced in strips)
30 Slices of Pepperoni
8 Slices Provolone Cheese (sliced in strips)
1 Cup Mozzarella Cheese (shredded)
1 Cup Grape Tomatoes
1 Can Large Black Olives (pitted and drained)
1 Cup Banana Peppers (sliced and drained)
1 Cup Marinated Artichoke Hearts
Italian Dressing (we used Olive Garden Light Italian) antipasto recipes antipasto salad keto keto antipasto salad how to make antipasto salad olive garden italian dressing
Eat like a ROMAN GOD, make this ANTIPASTI BOARD
In this Antipasti board you’ll find Caprese salad, Prosciutto & Melon, Salami, Grapes, Gorgonzola dolce, and honeycomb...a true treat for any weekend party! This incredible platter is filled with classic Italian starters arranged to perfection into a work of art.
OTHER VIDEOS YOU'LL ENJOY:
Orecchiette:
Assassin's Spaghetti:
Original Italian Spaghetti & Sauce:
Find out more about the pasta queen at
The Pasta Queen is an entertaining yet insightful view into Italian food, culture, and lifestyle.
Its main mission and goal is to promote the true essence and beauty of Italy all over the world
With over 5 million followers across all social media platforms, Nadia Caterina Munno IS The Pasta Queen.
Born and raised in Rome, of Neapolitan origins, spent most of her childhood learning the craft of mastering the kitchen and traditional Italian values thanks to generations of women that worked in the world of pasta for centuries.
Just like Nonna Caterina, after which Nadia is named who started the first pasta factory in the late 1800s.
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