Antipasto Salad. Browse Our Fast & Easy Appetizers Recipes Collection. Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Get Antipasto Salad Recipe from Food Network.
A pleasant dressing complements the meats, veggies and cheese, making this colorful combination popular any time of year. —Brenda Novak, New Holland, Pennsylvania Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing. You can cook Antipasto Salad using 8 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Antipasto Salad
- You need 1 box of Tri color noodles.
- You need 3 of Roma tomatoes chopped.
- It's 1/2 of onion chopped.
- Prepare 1/2 of green pepper and red pepper chopped.
- It's 1/2 block of Colby jack cheese chopped in cubes.
- You need Handful of sliced black olives.
- Prepare 4 oz of chopped salami and pepperoni.
- You need of Greek dressing (also can sub with-oil and vinegar or Italian dressing).
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 Antipasto salad. Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil.
Antipasto Salad instructions
- Boil noodles according to box.
- When done drain from water and return noodles to pot and add everything and mix..(I use half of Greek dressing but up to your taste buds).
- Add salt pepper and garlic and mix throughly and fridge at least 2 hrs .. I make night ahead or first thing in morning.
Season the vinaigrette with salt and pepper, to taste. This Antipasto Salad recipe is the perfect start to a delicious meal! It is packed full of the delicious flavors of antipasto like cured meats, cheeses, and tangy vegetables and then tossed with a delicious Italian dressing to lock all of the flavors in. Antipasto Salad makes a great appetizer or salad course, or can be eaten in a larger portion size as a full meal. A nice balsamic vinegar and oil mixture with oregano, parsley and Parmesan whipped in.