Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, antipasto salad. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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. Make the vinaigrette: In a jar fitted with a lid, shake together olive oil, vinegar, mustard, oregano.
antipasto salad is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. antipasto salad is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook antipasto salad using 17 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make antipasto salad:
- Take 1 can garbanzo beans
- Make ready 1 packages sliced pepperoni
- Take 1 can sliced black olives
- Make ready 1/2 cup diced sweet red pepper
- Prepare 1/2 cup diced green peppers
- Take 4 medium fresh mushrooms, sliced
- Make ready 2 clove garlic, minced
- Prepare 2 tbsp basil
- Take 2 tsp salt
- Prepare 1 tsp oregano
- Get 1/2 tsp pepper
- Prepare 1/4 tsp cayenne pepper
- Make ready 1 cup olive or vegetable oil
- Prepare 2/3 cup lemon juice
- Prepare 16 oz rotini or bowtie pasta
- Take 1 packages cherry tomatoes
- Prepare 6 oz shredded mozzerela
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. Chop or tear the lettuce into smaller pieces.
Steps 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
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. Mix the vinegar, lemon juice, honey, and salt in a blender.
So that is going to wrap it up for this special food antipasto salad recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
