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Antipasto Pasta Salad Recipe

Ingredients:

  • 1 pound cooked pasta shells or bowties drained and cooled
  • 16 ounces Italian Mix Giardiniera (marinated carrot, cauliflower, peppers, celery, pickles, onion)
  • 12 ounces marinated artichoke hearts
  • 1 cup baby spinach leaves, julienned or whole
  • 1/2 cup thinly sliced red onion,
  • 1/2 cup Italian salami of your choice, cut into strips or cubed
  • 1/2 cup shaved or grated Parmesan cheese
  • White balsamic citrus basil dressing or any Italian dressing you prefer to taste
  • Salt and Pepper to taste
  • Fresh chopped parsley to garnish
  • Garbanzo Beans (optional)

Directions

  1. Mix all ingredients togther. 
  2. You can serve it immediately or if you want a more marinated taste let it sit in the refrigerator for a few hours.

Antipasto Recipe

Ingredients

  • 2 green peppers
  • 2 stalks of celery
  • 1 garlic clove
  • 1 flowerets of med cauliflower
  • 1 can of tuna fish drained
  • 1 teaspoon granulated sugar
  • 1 medium onion
  • 3 carrots
  • 1/2 lb sliced mushrooms
  • 2 tablespoons oil
  • 1 juice of one lemon
  • 13 oz of ketchup

Directions

  1. Finely chop peppers, onion, celery, carrots, garlic, mushrooms and cauliflower; cook in hot oil for 5 minutes, mix well.  Cook 5 minutes. Pour into sterilzed jars, cool and refrigerate. 
  2. When serving, place antipasto in a pretty dish, surround with crackers.