Does anyone have a good recipie for anti pasta Salad?!


Question:

Does anyone have a good recipie for anti pasta Salad?

Help!!


Answers:
Antipasto Salad...

2 hearts romaine lettuce, chopped
1/2 pound Genoa salami, (ask for it in 1 chunk at deli counter, diced)
2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped (this item is found on the Italian foods aisle in jars or, in bulk bins near olive section)
12 pitted black olives, coarsely chopped, such as Calamata
12 jumbo green olives, pitted, coarsely chopped
1 small jar, 8 ounces, roasted red peppers, drained and diced
1 small jar, 6 ounces, marinated artichoke hearts, drained
2 tablespoons balsamic vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.

Enjoy!

Cut up ur Tomatoes, cucumber, Carrots n Lettuce then add in coleslaw depending on how creamy u want it, this is my mother inlaws recipe n every1 loves it. Give it a try!!!

ANTIPASTO SALAD WITH DRESSING

1 (16 oz.) can artichoke hearts (drained and sliced)
1 c. celery, diced
1 stick pepperoni, diced
1 c. provolone, diced
1/2 c. Mozzarella cheese, diced
1/2 c. red onion, diced
1/2 c. pitted black olives
1 pt. cherry tomatoes
1 each green and yellow pepper, cut into thin wedges
1 (10 1/2 oz.) can chick peas (drained)
1/2 c. stuffed green olives
1 (16 oz.) can cannelloni beans
Antipasto dressing
Sliced Italian bread

Toss all ingredients (except dressing) in a large bowl. Add dressing and toss. Transfer all to a large bowl. Refrigerate for at least one hour. Serve with sliced Italian bread.

ANTIPASTO DRESSING:

3 med. cloves garlic, crushed
3 tbsp. chopped fresh basil or 1 tbsp. dried basil
1/2 tsp. oregano
1 tbsp. parsley
1/2 teaspoon salt (or to taste)
pepper to taste
1/4 c. balsamic vinegar
1/4 c. red wine vinegar
1 1/4 c. olive oil

In a medium bowl, whisk all above ingredients until well blended. Pour immediately over antipasto salad. Then follow salad directions.

Veggie pasta salad

INGREDIENTS:
4 skinless, boneless chicken
breast halves
1 pound rotini pasta
8 ounces frozen mixed vegetables
2 tablespoons olive oil
salt and pepper to taste

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Bake chicken breast halves in a preheated oven until the juices run clear. About 30 minutes if thawed, 45 minutes if frozen.
3. Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
4. 4 minutes before the pasta is ready, add frozen vegetables. When pasta is cooked, remove pasta and vegetables from heat, drain. Cut chicken into small cubes and add to the pasta-vegetable mix. Season with olive oil, pepper, salt.

Get some cappicola, some salami, roll them up. Lettuce, I dig Romaine, pepperoncini, artichoke hearts, tomatoes...you have creative license, just make it look cool. Oil & Vinegar or a vinaigrette is good on it, but not too much

what is anti pasta salad?,.....is that salad with out pasta?,.....

Try this one,
ANTI PASTA SALAD

1 box shells, cooked
1 lb. salami & pepperoni, cubes
1/2 lb. provolone cheese, cubes
1 onion, chopped
2 sticks celery, chopped
2-3 tomatoes, chopped
1 jar green olives, chopped
1 can black olives, chopped

DRESSING:

3/4 c. oil
1/2 c. vinegar
1 tbsp. oregano
Salt & pepper to taste

Prepare all vegetables, meat and cheese; mix with shells. Mix oil, vinegar, oregano, salt and pepper. Pour over shell mixture.

1 pkg rotini pasta- cooked and drained (rinse it briefly in cold water)
1 pkg shell pasta- cooked and drained (rinse it briefly in cold water)
1 small jar green stuffed olives- drained and sliced
1small can sliced black olives- drained
1 jar artichoke hearts- drain and quarter
1 small bunch broccoli- cut in bite sized pieces and blanched
1 small head cauliflower- cut in bite sized pieces and blanched
1 jar sliced mushrooms-drained
1 pint of grape tomatoes- washed
1 small jar of chopped pimento- drained
some Genoa or hard salami- cut in strips
extra shredded parmesan cheese
1 or 2 bottles of Italian Dressing..we like the Robusto Italian

Mix all ingredients and toss with the dressing. You may have to add more as it soaks in. Chill it at least 4 hours before you serve it. (You wouldn't have to blanch the veggies but I like the texture a bit better .)

I hope you enjoy it!




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