Best Homemade Antipasto Salad Recipes

HOMEMADE ANTIPASTO SALAD

Homemade Antipasto Salad image

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

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 50 servings.

Number Of Ingredients 16

Ingredients

2 packages (1 pound each) spiral pasta
4 to 5 large tomatoes, chopped
3 large onions, chopped
2 large green peppers, chopped
2 cans (15 to 16 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 pound thinly sliced Genoa salami, julienned
1 pound sliced pepperoni, julienned
1/2 pound provolone cheese, cubed
1 cup pitted ripe olives, halved
DRESSING:
1 cup red wine vinegar
1/2 cup sugar
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon pepper
1-1/2 cups olive oil

Steps:

Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta with next 8 ingredients., For dressing, pulse vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat. Refrigerate, covered, 4 hours or overnight.

Nutrition Facts : Calories 214 calories, Fat 15g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 514mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.

ANTIPASTO - HOMEMADE TUNA FISH WITH NICOISE SALAD

Antipasto - Homemade Tuna Fish With Nicoise Salad image

The basics of the Nicoise Salad are from Ina Garten, the Tuna recipe is from Emeril and the potatoes are from recipe #90822. The combination of the recipes is divine! I have changed the recipes a bit to fit our tastes. The homemade tuna really is the star of the show! Pls. note you have to go to recipe #90822 for instructions. Make the full recipe.

Provided by Karens Krazy Kitchen

Categories One Dish Meal

Time 5h

Yield 6 , 6 serving(s)

Number Of Ingredients 16

Ingredients

1 lb fresh tuna fillet
salt and pepper
6 garlic cloves, smashed
2 -3 sprigs fresh oregano
2 -3 sprigs fresh marjoram
1/2 lb green beans, stems removed
1 1/2 lbs ripe tomatoes, cut into wedges (6 small tomatoes)
5 eggs, hard-boiled, peeled and cut in half
1 bunch fresh Baby Spinach
1/4 lb olive, pitted
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
2 lemons, juice and zest of
4 garlic cloves, minced
salt and pepper
1/2 cup olive oil, from the baked tuna

Steps:

Preheat the oven to 200 degrees F.
Place the tuna in a covered baking dish that is just large enough to hold it in one layer.
Sprinkle generously with salt, pepper and toss with the garlic, oregano and marjoram.
Add enough olive oil to completely cover the tuna.
Cover the baking dish and cook until the tuna is thoroughly cooked and flakes easily, about 3 to 4 hours. The time will depend on the thickness of your tuna. You will know that it is done when it flakes easily and the fillets feel firm from the edges all the way to the center.
Remove the tuna from the baking dish and place in the center of the platter you are going to serve it on. (Do not throw away the olive oil! Use it for home made salad dressings, pastas, white bean salads and/or casseroles. It is delicious. And you will need 1/2 cup of it to make this recipe).
For the Vinaigrette:.
Combine the champagne vinegar, Dijon mustard, lemon zest, lemon juice, minced garlic, salt and pepper. Whisk in the tuna flavored olive oil until emulsified.
For the Salad Ingredients:.
Blanch the green beans in a large pot of boiling salted water for 7 minutes. Drain and immerse in a bowl of ice water. Drain and set aside.
Surround the tuna with the spinach. Place the potatoes, green beans, tomatoes, eggs and olives in a pretty arrangement on top of the spinach. Drizzle some vinaigrette over the tuna and vegetables (except the potatoes)and serve the rest in a pitcher or gravy boat on the side.
Enjoy!