How to Prepare Tasty antipasto salad

antipasto salad. Browse Our Fast & Easy Appetizers Recipes Collection. In a large bowl toss lettuce, salami, mozzarella, artichokes, tomatoes, pepperoncini together. Make the vinaigrette: In a jar fitted with a lid, shake together olive oil, vinegar, mustard, oregano.

antipasto salad With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste. This colorful antipasto salad is a tasty crowd-pleaser. You can have antipasto salad using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of antipasto salad

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

Guests love the homemade dressing, which is a nice change from bottled Italian. — Linda Harrington, Windham, New Hampshire Homemade Antipasto Salad Recipe photo by Taste of Home Next Recipe. Try this easy paleo antipasto salad recipe for a quick weeknight dinner. Start to finish it takes just a few minutes—including the simple homemade Italian dressing. This is one of my favorite no-cook weeknight meals.

antipasto salad instructions

  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 little slicing and a quick shake of the dressing ingredients, and dinner is ready. Antipasto salad is hearty and full of flavor—perfect when you don't want to turn on the stove. Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing.