The Best Antipasto Pasta Salad!!
The Best Antipasto Pasta Salad!!
recipe link
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INCREDIBLE PASTA SALADS - Episode 5 : ‘Italian Sub Pasta Salad’
Now THIS is the kind of pasta salad you’ll be making all Summer long!Chris x
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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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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
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 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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