Recipe of Delicious antipasto salad

Hello everybody, welcome to our recipe page. Today I’m gonna show you how to prepare a special dish, antipasto salad. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

antipasto salad Recipe. After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. Whenever we go to a potluck and are asked to bring a side dish I always bring something that could easily double as an entree just to make sure we all walk away full.

You can cook antipasto salad using 17 ingredients and 6 steps. Here is how you cook that.

Ingredients of antipasto salad

1. You need 1 can of garbanzo beans.
2. Prepare 1 packages of sliced pepperoni.
3. It’s 1 can of sliced black olives.
4. Take 1/2 cup of diced sweet red pepper.
5. You need 1/2 cup of diced green peppers.
6. You need 4 medium of fresh mushrooms, sliced.
7. You need 2 clove of garlic, minced.
8. Take 2 tbsp of basil.
9. You need 2 tsp of salt.
10. Prepare 1 tsp of oregano.
11. You need 1/2 tsp of pepper.
12. You need 1/4 tsp of cayenne pepper.
13. Take 1 cup of olive or vegetable oil.
14. You need 2/3 cup of lemon juice.
15. Prepare 16 oz of rotini or bowtie pasta.
16. It’s 1 packages of cherry tomatoes.
17. You need 6 oz of shredded mozzerela.

This Rainbow Antipasto Pasta Salad is the perfect way to use up leftover antipasto ingredients!This colorful, Italian Antipasto Salad is made with romaine, mozzarella, olives, prosciutto, turkey pepperoni, and This colorful, Italian Antipasto Salad is perfect for lunch and so easy to make!Recipe: Antipasto Pasta Salad. by Christine Gallary.On hot summer days, I want a bright, vibrant pasta salad with a wide variety of flavors and textures — not a wimpy mixture of bottled Italian salad.

antipasto salad step by step

1. cook pasta. drain and rinse with cold water.
2. put pasta in large bowl. add everything else but oil and lemon juice. mix well.
3. in a jar, shake oil and lemon juice.
4. pour over salad and toss.
5. cover and refrigerate 6 hours or overnight.
6. stir before serving.

A no-cook summer antipasto salad with a lemony, garlicky dressing.For this antipasto salad recipe, you can substitute two medium red, orange, or yellow bell peppers (don't use the green ones).This filling antipasto salad is packed with traditional Italian cold cuts and topped with crumbled chili and basil.

Antipasto Salad is the perfect summer meal.It's filled with tomatoes, cheeses, cured meats, olives, and pepperoncini.Dress it with your favorite Italian dressing for a quick and easy light meal.This Antipasto Salad is filled with all kinds of goodies - it is seriously jam packed with flavor!Roasted red peppers, artichoke hearts, pepperoni, salami, Provolone… just to name a few.