Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, antipasto salad. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Browse Our Fast & Easy Appetizers Recipes Collection. I received the recipe for this cool antipasto salad from longtime friends. A pleasant dressing complements the meats, veggies and cheese, making this colorful combination popular any time of year. —Brenda Novak, New Holland, Pennsylvania Get Antipasto Salad Recipe from Food Network.
antipasto salad is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. antipasto salad is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have antipasto salad using 17 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make antipasto salad:
- Get 1 can garbanzo beans
- Take 1 packages sliced pepperoni
- Get 1 can sliced black olives
- Make ready 1/2 cup diced sweet red pepper
- Make ready 1/2 cup diced green peppers
- Prepare 4 medium fresh mushrooms, sliced
- Get 2 clove garlic, minced
- Make ready 2 tbsp basil
- Get 2 tsp salt
- Prepare 1 tsp oregano
- Make ready 1/2 tsp pepper
- Get 1/4 tsp cayenne pepper
- Take 1 cup olive or vegetable oil
- Prepare 2/3 cup lemon juice
- Make ready 16 oz rotini or bowtie pasta
- Prepare 1 packages cherry tomatoes
- Prepare 6 oz shredded mozzerela
Guests love the homemade dressing, which is a nice change from bottled Italian. — Linda Harrington, Windham, New Hampshire Antipasto Salad—Dietary Notes. This antipasto salad is low carb. If you want even fewer carbs (or were looking to make a keto antipasto salad), you can switch up the antipasto ingredients you add, maximizing low-carb toppings and minimizing toppings with a higher count. For a vegetarian antipasto salad, add extra veggies.
Instructions to make antipasto salad:
- cook pasta. drain and rinse with cold water
- put pasta in large bowl. add everything else but oil and lemon juice. mix well
- in a jar, shake oil and lemon juice
- pour over salad and toss
- cover and refrigerate 6 hours or overnight
- stir before serving
Chop or tear the lettuce into smaller pieces. Distribute it on plates or a large platter. Layer the antipasto ingredients on top. In a mortar or small bowl, add basil, finely chopped chili and salt. Crush with a wooden spoon or use the.
So that’s going to wrap it up for this exceptional food antipasto salad recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
