Antipasto Salad II Recipe
Two kinds of salami mix it up with two kinds of cheese, artichoke hearts, olives, tomatoes, and roasted red peppers in this colorful salad.
Chef John combines pasta and antipasto for an Italian-inspired dish that's satisfying enough for a main course, and makes enough to feed a crowd at a party or potluck.
A nice balsamic vinegar and oil mixture with oregano, parsley and Parmesan whipped in. It compliments this hearty salad, with its robust ingredients - salami, pepperoni, Asiago cheese and lots of tomatoes. Makes twelve magnificent servings.
Here's a great picnic salad! Corkscrew-shaped pasta soaks up a tasty blend of oil, vinegar, garlic, basil, red pepper and Parmesan. After it chills, toss in some broccoli, pepperoni, cherry tomatoes and mozzarella cheese.
This crisp, fresh salad contains all your favorite antipasto ingredients--artichoke hearts, mozzarella cheese cubs, sweet little tomatoes, salami, and red bell pepper strips.
This zesty Italian-flavored summer salad replaces pasta with fresh cauliflower and adds traditional antipasti ingredients like artichoke hearts, olives, mozzarella, and tomatoes.
Fusilli pasta is tossed with salami, roasted red peppers, and artichoke hearts creating an Italian-inspired antipasto salad for a delightful addition to picnics and parties.
Lightly steamed cauliflower bites take the place of pasta in this low-carb salad inspired by Italian antipasti.
This recipe yields a big batch of hearty pasta salad with tuna, pasta, garbanzo beans, artichoke hearts, olives, and greens in Italian dressing.