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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PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
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*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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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:
Italian Antipasto Salad with Wedge Lettuce Recipe - Eat Simple Food
•Recipe:
This tangy little antipasto wedge salad with iceberg lettuce, salami, cucumbers, and tomatoes marinated in Italian dressing will blow you away.
Serve this recipe with lettuce, over pasta, or make a bruschetta. I personally love it over a chunky wedge of iceberg lettuce (ain't no shame in crispy iceberg!).
This is the basics - feel free to expand on it and add: crushed red pepper, pepperoncini, various cheeses, olives, pickled condiments, artichokes, capers, whatever you got to your antipasto salad.
You can use a pre-made dressing for antipasto salad or make it yourself (recipe below).
Wanna save some time if you're making a homemade vinaigrette? Instead of whisking in the oil last, combine all vinaigrette ingredients in a jar with a lid and shake vigorously. Add salt and pepper to taste.
Serves 6
Ingredients
Ingredient List Salad:
• 2 medium heads romaine lettuce, chopped
• 4 ounces salami, pepperoni, or ham (or any combination)
• 1 medium cucumber, unpeeled, seeded, diced
• 2 medium diced Roma tomato, seeded, chopped
• ¼ cup red onions, finely diced
• ⅔ cup mozzarella cheese, grated
• ⅓ cup Parmesan Cheese, grated
Ingredient List Dressing (Or use a pre-made Italian):
• ¼ tsp ground onion powder
• ¼ tsp ground garlic powder
• ½ tsp paprika
• ¼ tsp salt
• pinch of black pepper
• 1 Tbsp sugar
• ½ tsp dried herb of choice (Herb de Provence, basil, oregano, rosemary, thyme, etc…)
• 2 Tbsp apple cider vinegar
• ⅓ cup extra virgin olive oil
Instructions
• Make the vinaigrette: mix together all dressing ingredients except olive oil in a small bowl. Slowly whisk in the olive oil.
•Make the salad: In a large bowl combine all ingredients EXCEPT the romaine and Parmesan cheese. Add the dressing. Marinate for a couple hours if you have the time. Before serving, toss with Romaine lettuce and sprinkle with Parmesan Cheese. Happy Eating! Beckie
Antipasto Salad
Italian antipasto salad is filled with marinated vegetables, spicy salami, creamy mozzarella, and two types of olives to bring you a tangy and fresh side dish! Don't underestimate the homemade Italian dressing - it's delicious!
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1 pint grape tomatoes halved
• 1 cup salami sliced or cubed into bite size
• 8 ounces fresh mini mozzarella cheese balls halved
• 1/2 cup sliced black olives
• 1/2 cup green olives
• 1/2 cup kalamata olive
• 1/2 cup artichoke hearts chopped
• 1/4 cup pepperoncinis roughly chopped
• 1/2 red onion diced
• 1/4 cup fresh basil chopped, for garnish
• 8 cups chopped romaine lettuce
Italian Dressing
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons mustard
• 1 teaspoon lemon juice
• 2 teaspoons Italian seasoning
• 1 teaspoon sugar
• 1/2 teaspoon garlic powder
• Pinch of red pepper flakes
✅Instructions
1️⃣ In a large mixing bowl, make your dressing by whisking together olive oil, vinegar, mustard, lemon juice, Italian seasoning, sugar, garlic powder, and red pepper flakes.
2️⃣ In a bowl, add in tomatoes, salami, mozzarella balls, olives, artichoke hearts, pepperoncini and red onion. Drizzle dressing over the ingredients. Toss to combine.
3️⃣ Cover bowl with plastic wrap and refrigerate for 1 hour before serving.
4️⃣ Serve on a bed of lettuce and garnish with basil.
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Antipasto Pasta Salad | Italian Pasta Salad w/ Homemade Dressing!
My super easy Italian pasta salad is based on my favourite course; antipasto! Salami, sun dried tomatoes, mozzarella, olives and artichoke hearts come together alongside beautiful farfalle pasta, and I finish it with a homemade basil pistachio pesto vinaigrette!
This antipasto pasta salad makes a big batch! It's perfect for lunch, as a main meal, or as a side dish at your next potluck or barbecue! It'll easily feed 6-8 people and best of all, you can store it in the fridge for a few days, where the flavours will continue to intensify! This is my new go-to pasta salad for the summer!
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INGREDIENTS
Pasta Salad
500g pasta (Any pasta will work! I used farfalle)
180g salami, sliced
200g sun dried tomatoes, chopped
80g olives, chopped
200g marinated artichoke hearts, chopped
300g mozzarella, cubed (or other soft Italian cheese)
Vinaigrette
20g (1 cup) fresh basil
120ml (1/2 cup) olive oil
2 ice cubes
juice and zest of 1 lemon
2 garlic cloves, minced
30g (1/4 cup) whole pistachios, shelled
30g (2 tbsp.) red wine vinegar
50g (1/2 cup) parmesan cheese, crumbled
salt, to taste
pepper, to taste
30ml (1-2 tbsp.) water, to thin
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Chapters:
0:00 - Cooking the Pasta
0:26 - Making the Vinaigrette
1:37 - Drain and Rinse Pasta!
1:48 - Prepping The Antipasto Ingredients
2:45 - Assembling the Pasta Salad
3:11 - Fancy Another Italian Meal? Try This Recipe!
#pastasalad #pastasaladrecipe #antipasto