How to Make an Antipasto Salad

How to Make an Antipasto Salad

When in the mood for something Italian to eat but different from the same old spaghetti and meatballs, try making an antipasto salad for a change of pace. This is traditionally an appetizer but can definitely be used as a main course and makes a great dish for potluck dinners.

Things You’ll Need

•     1 pound pasta
•     1/4 pound pepperoni (bef)
•     1/4 pound Genoa salami (bef)
•     1/2 pound Asiago cheese
•     1 red bell pepper
•     1 green bell pepper
•     1 6-ounce can of black olives
•     3 tomatoes
•     1 package dry Italian salad dressing mix
•     3/4 cup extra virgin olive oil
•     1/4 cup balsamic vinegar
•     1 tablespoon dried parsley
•     1 tablespoon grated Parmesan cheese
•     2 tablespoons dried oregano

Instructions

1. Boil a large pot of salted water. Add in 1 pound of seashell pasta or pasta shape of choice. Cook until pasta is al dente, or with a slight give when bitten, then drain and rinse with cold water until cooled.
2. Chop the following ingredients: 1/4 pound Genoa salami, 1/4 pound pepperoni, one green bell pepper and one 6-ounce can of black olives. Next, dice 1/2 pound of Asiago cheese and one red bell pepper. Seed and chop 3 tomatoes.
3. Combine the chopped and diced ingredients in a large bowl with the cooled pasta. Pour an envelope of dry Italian salad dressing mix on top and stir well. Cover and refrigerate the mixture for at least 1 hour or up to 24 hours for a better mingling of flavors.
4. Mix 1/4 cup of balsamic vinegar, 1/4 cup of extra virgin olive oil, 1 tablespoon of dried parsley, 1 tablespoon of grated Parmesan cheese and 2 tablespoons of dry oregano. Stir well. Pour over antipasto salad right before time to serve and toss.
5. Substitute the pasta for a head of lettuce or spinach and add the leaves before serving as well so they don’t wilt for a lighter dish. Serve and enjoy.

Tips & Warnings

•     Add marinated artichoke hearts, julienned carrots or pepperocini for added flavor.

How to Make Antipasto

Antipasto means “before the food” or “before the pasta” in Italian. It means the same as appetizer or hors d’oeuvre. You can make it as simple or as elaborate as you want. This platter combines meats, cheeses and roasted, marinated or pickled vegetables, and you can incorporate whatever vegetables are in season.

Instructions

1. Pick meats for the appetizers, about 3 ounces per guest. 
2. Choose a variety of cheeses, about 3 ounces per person. Types of cheese to consider include mozzarella, goat cheese, provolone, fontina or Asiago.
3. Roast the vegetables. You can choose vegetables by the season for the appetizer. Examples you can prepare include, fennel, eggplant, baby artichokes (roasted whole), arugula and green, red, yellow and orange peppers. Drizzle olive oil over the veggies when they’re done.
4. Select marinated or pickled vegetables, including olives, artichoke hearts.
5. Arrange the meats, cheeses and vegetables on a platter. You can add fresh tomatoes and salad greens to the serving tray.
6. Serve with a crusty bread, dipping bowls of olive oil and balsamic vinegar and rich red wine.