How To make Antipasto Salad
1 Cauliflower;small in small
3 Carrots; large, thinly slic
1 Green pepper; diced
1 c Black olives
2 1/2 c Pasta; rotini
Dressing: 1 1/4 c Oil; vegetable or corn
3/4 c Vinegar; cider
2 Garlic cloves; peeled & min
1 t Sugar; granulated
Salt & pepper In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes, drain and rinse in cold water. Dressing: Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste; mix well. Pour all but 1/3 cup dressing over salad, tossing to mix, reserve remaining dressing. Cover and refrigerate overnight. Just before serving, taste and readjust seasonings and add remaining dressing if necessary.
How To make Antipasto Salad's Videos
Antipasto Salad
No Italian dinner menu is complete without this easy Antipasto Salad. It takes just 15 minutes to assemble the entire pepperoni-spiked salad, even including the flavorful homemade vinaigrette!
FULL RECIPE:
Antipasto Salad Recipe
Hearty and delicious, this Easy Antipasto Salad Recipe is filled with meats, cheese, and olives. It is an EASY crowd favorite!
VIEW THE FULL RECIPE HERE:
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S02:EP09 – Keto Italian Dinner Part I: Antipasti Salad (Antipasto Salad Recipe)
Buon giorno! Welcome to Part I of a three-part miniseries where we’re making a keto-friendly Italian dinner.
Yes, you read that right. Italian food: one of the most challenging food genres from which to make low-carb recipes. But we’re doing it. And we’re doing it right.
Our meal starts with the antipasti – the appetizer course, and we’re filling it with fresh and flavorful veggies, herbs, meats, and cheeses.
We’re making, Antipasti Salad.
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For the antipasti salad, you’ll need:
Artichoke hearts
Olives (we used black and green garlic-stuffed)
Grape tomatoes
Roasted red peppers, marinated
Cremini mushrooms, quartered
Spinach leaves
Onion (we used red onion)
Salami (we used soprasetta)
Fresh basil
Fresh mozzarella cheese
For the keto Italian dressing, you’ll need:
Extra virgin olive oil
Balsamic vinegar
Lemon juice
Garlic powder
Rosemary
Thyme
Oregano
Shredded basil
Black pepper, freshly ground
Salt
Garnish with flakes of parmesan cheese, pan-roasted pine nuts, pepperoncini, and additional salt and pepper to taste.
Enjoy!
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:
Tortellini Antipasto Salad
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Italian Antipasto - Rossella's Cooking with Nonna
Rossella is making a tasty Italian Antipasto using the the Botticelli Italian Antipasto as a base. Great dish for all holidays or any party.
Full Recipe Here: