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