Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, antipasto salad. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
antipasto salad is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. antipasto salad is something which I’ve loved my entire life.
Get Antipasto Salad Recipe from Food Network. 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 In a large bowl toss lettuce, salami, mozzarella, artichokes, tomatoes, pepperoncini together.
To begin with this recipe, we have to prepare a few ingredients. You can have antipasto salad using 17 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make antipasto salad:
- Prepare 1 can garbanzo beans
- Get 1 packages sliced pepperoni
- Get 1 can sliced black olives
- Make ready 1/2 cup diced sweet red pepper
- Prepare 1/2 cup diced green peppers
- Get 4 medium fresh mushrooms, sliced
- Get 2 clove garlic, minced
- Make ready 2 tbsp basil
- Prepare 2 tsp salt
- Make ready 1 tsp oregano
- Make ready 1/2 tsp pepper
- Make ready 1/4 tsp cayenne pepper
- Prepare 1 cup olive or vegetable oil
- Prepare 2/3 cup lemon juice
- Prepare 16 oz rotini or bowtie pasta
- Prepare 1 packages cherry tomatoes
- Get 6 oz shredded mozzerela
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. 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.
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
This is one of my favorite no-cook weeknight meals. 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. This colorful antipasto salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian. — Linda Harrington, Windham, New Hampshire Mix the vinegar, lemon juice, honey, and salt in a blender.
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