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!
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Mediterranean Antipasto Rice
My family loves Mediterranean flavors like olives, capers, artichokes. So I made a one pot dish that is very flavorful and healthy!
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Molly Yeh's Antipasto Salad with Prosciutto-Wrapped Breadsticks | Girl Meets Farm | Food Network
Molly piles all of her favorite cured meats, cheeses, olives and pickles on top of a big green salad!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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Antipasto Salad with Prosciutto Wrapped Breadsticks
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 25 min
Active: 25 min
Yield: 6 servings
Ingredients
8 ounces spinach
4 ounces arugula
1/2 cup Kalamata olives, halved, brine reserved
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 ounces marinated mozzarella, torn
4 ounces Parmesan, crumbled
One 7-ounce jar marinated artichokes, quartered
1/2 cup sliced roasted red peppers
1/2 cup pickled sweet peppers, stemmed and halved
8 ounces tomatoes, sliced
1 pear, thinly sliced
4 ounces salami, cubed or sliced
4 ounces sliced prosciutto
6 grissini breadsticks
Balsamic glaze, for drizzling
Handful fresh basil, thinly sliced
Directions
Place the spinach and arugula in a large bowl. In a medium bowl or measuring cup, whisk 2 tablespoons of the olive brine with the mustard, then drizzle in the olive oil while whisking constantly to emulsify. Taste and season with salt and pepper (you might not need salt since the olive brine is salty already). Toss the greens with half of the dressing and transfer to a large shallow serving bowl. Top with the olives, mozzarella, Parmesan, artichokes, peppers, tomatoes, pear and salami. Wrap the prosciutto around the breadsticks and place them on top. Add a few drizzles of balsamic glaze (I hone in on the pear and tomatoes), then drizzle on the remaining dressing and sprinkle on the basil. Serve and enjoy!
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Molly Yeh's Antipasto Salad with Prosciutto Wrapped Breadsticks | Girl Meets Farm | Food Network