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Antipasto Pasta Salad - Food Wishes

hello this is chef john from food wishes,comma with antipasto pasta salad that's,right and antipasto is a cold platter of,meat cheese and vegetables which is,served at the start of a meal before the,pasta and other courses but to save some,time I thought we would add the pasta,right to the antipasto to turn it into a,complete meal all by itself and while,like any pasta salad you could serve,this as a side dish I really don't think,you're gonna need to as this really was,extremely satisfying so with that let's,go ahead get started,with one of the most important factors,to successfully making this salad and,that would be the way we cut up the,ingredients which I will demonstrate on,this salami and to prep this what I'm,gonna do is take a stack and cut it in,half and then we'll lay one half over,the top of the other,at which point we'll turn it and proceed,to slice down into very very thin strips,or if you want to get fancy you could,call it a julienne and because I'm using,a corkscrew shaped pasta by cutting all,our ingredients like this or as close as,we can get to this they're gonna very,easily wrap themselves around the pasta,so when we eat it we're gonna get all,that goodness on every fork full so,that's how we'll do our assorted salami,zand pepperonis and then we'll attempt,to do the exact same thing with our,cheese which for me will be this sliced,provolone,and because we're starting with a bigger,piece I'm gonna go ahead and cut this,into thirds instead of in half like the,salami because one of the rules of,antipasto pasta salad is that none of,the ingredients should be cut longer,than the pasta itself so we'll go ahead,and cut that into nice thin strips as,shown and then attempt to do the same,with every other ingredient right,whether it's peppers or onions or olives,or whatever we're using we'll do our,best to cut them into his thinnest,strips as we can ok so how we cut the,ingredients is the first big secret to,success and now we'll move on to the,next two which both have to do with how,we cook our pasta and the first one is,make sure we boil our fusilli in very,very well salted water and I can't,stress that enough,so please solve that water very,aggressively and then the other secret,is make sure we cook our pasta all the,way until it's done all right I have no,idea where people got the idea that,under cooking pasta was a good idea for,salad but it's not it's a terrible idea,so I really think we should cook at the,full time on the package or until,whatever time you determine it,perfectly ready to eat and it's,surprising how many times I've heard,that my career from actual chefs even in,places like culinary school and,apparently their thinking was that it,would soften up as a SAP with a dressing,which is sort of will if it's,undercooked,since it is still absorbing moisture but,that texture is never as good as if it,was just cooked all the way in this,boiling water and then what we'll do,once we have determined it's been cooked,to perfection is go ahead and drain it,very well but do not under any,circumstances rinse it okay just drain,it and put it back on the pot and while,assist they're draining it is not a bad,idea to give it a stir - with a spoon,which is gonna help release a lot of,that residual heat and then what we'll,do is just let that sit for about five,or ten minutes which is just about how,long it's going to take us to make our,dressing and that's gonna start by,adding one crushed garlic clove plus one,and she'll be filleted to a large mixing,bowl and we'll go ahead give all that a,quick bash you at the end of our whisk,or a fork or the back of a spoon if,you're in a hurry and then once we have,that all broken up we'll go ahead and,add one spoon of Dijon plus two spoons,of mayonnaise followed by whatever,vinegar we're gonna use here which for,me was a nice red wine vinegar although,if you wanted something a little bit on,the sweeter side you can use balsamic or,of course a combination we will also,want to add a pinch of salt as well as,some freshly ground black pepper and you,could do some cayenne also but my,pepperoni was really spicy so I didn't,and then we'll finish up with a spoon of,dry oregano as well as a little bit of,dry time and that's it we'll give this a,quick mix before we add our oil and by,the way if you or yours do not like,anchovy add it anyway,when this dressings done there's no way,in a million years anyone could tell,there's anchovy in it and it really does,enhance the flavour so if you have to,sneak it in in secret go ahead and the,same goes for that a little bit of,mustard our you're not really gonna,taste it but it is important and that's,it once that's whisk we'll go ahead and,slowly drizzle in our olive oil while,whisking constantly and what we do want,to start off drizzly very slowly at the,beginning after about a third of it has,been incorporated and we can see that we,have a decent amount of vacation,underway we can start to pour a little,more quickly and aggre

How To Make Italian PASTA SALAD with Homemade ITALIAN DRESSING

How To Make Italian PASTA SALAD with Homemade ITALIAN DRESSING

- Hey everybody.,It's Natasha of NatashaKitchen.com,and today I'm gonna show you how to make,an Italian pasta salad.,This is loaded with all the best ingredients.,This is so satisfying and it keeps really well,in the refrigerator so it is perfect for meal prep.,(gentle whoosh),And I'm gonna show you how to make,a homemade Italian dressing,that'll make you fall in love with salad.,So let's get started.,(bell dinging),We'll start with the simple dressing.,In a mason jar, combine 1/2 cup of extra virgin olive oil,and three tablespoons of white white vinegar.,Next add 1/4 cup of finely grated Parmesan cheese,and one tablespoon of real mayo.,Also add one teaspoon of sugar,to balance out that vinegar,,and finely grate in one large garlic clove.,You can also use a garlic press.,For our seasonings, we use 1/2 a teaspoon each,of oregano, parsley and basil,,also 3/4 teaspoon of salt and 1/2 teaspoon of black pepper.,Most store bought salad dressings are saltier,so if you do like more salt, you can add the salt to taste.,Cover that tightly with the lid,and shake it up until it's well combined.,I love making this in a mason jar,because you can make it ahead and it keeps,really well in the refrigerator.,Then just before serving, just give it a good shake.,Try that yummy dressing and you can add,more salt to taste at this point.,We'll set that aside and make our Italian pasta salad.,To cook the pasta, bring a large sauce pan,of water to a boil.,Casually add salt to the water.,Then add eight ounces of rotini pasta,and cook according to the package instructions,until it's al dente or firm to the bite.,It's super important that you don't overcook the pasta.,While the pasta is on the stove,,you can prep the rest of your ingredients.,Slice up six ounces of salami into thin strips.,Next cut in half 10 ounces or,about three cups of cherry tomatoes.,And I find it's easiest to use a serrated knife,to get through those tomato skins.,And if you have a trick,for quickly cutting up cherry tomatoes,,let me in know in the comments.,Next dice up half of an English cucumber.,And what I love about this salad,is you can change it up,based on what's on your refrigerator.,If you don't like cucumbers, you can also try bell peppers.,You'll see me using this food scraper tool a ton.,It is one of my favorite kitchen tools,and it's very inexpensive.,I will link to ours in the notes.,Next, finely dice one medium red onion.,And I do like to finely dice,so that it still has all of that great onion flavor,but it disappears into the salad.,Next you'll need eight ounces of fresh mozzarella.,I'm using mozzarella pearls because it's easy,and you don't have to cut them.,But you can also use mozzarella balls,and cut those in half or use an eight ounce block,of fresh mozzarella and just dice it up.,We're using 1/2 a cup of black olives.,And you can buy those pitted and sliced already,to save yourself some time.,I also love to add 1/2 a cup of Kalamata olives.,Make sure you get the ones that are pitted,and just cut them in half.,Also add 1/2 cup of roasted red peppers,,coarsely chop those up.,And you can use store bought roasted red peppers in a jar,or you can roast your own.,If you're feeling adventurous, I will leave a link,to our tutorial on how to roast sweet peppers.,And last but not least,,finely chop 1/3 cup of fresh parsley.,Now make sure you have your timer set for your pasta,and turn it off as soon as it reach al dente.,Then drain off the hot water right away,and rinse under cold water until the pasta,is completely cooled down.,Rinsing the pasta in cold water does,three important things.,It stops the cooking process, removes excess starch,and cools down the pasta.,Now just layer everything into a large salad bowl,,starting with the pasta as a base.,I love arranging things in a ring.,That way you can see all the tasty,and beautiful ingredients.,And it just looks irresistibly good.,I love that you can really customize the salad,and if there's something special,that you put into your pasta salads,,let me know in the notes.,Oh, who's excited?,(laughing),All that's left to do is to dress it up and serve it,and if you wanted to make it ahead for a party,or for meal prep, you could just cover it with plastic wrap,,pop it in the fridge and it'll last longer that way,before adding the dressing.,Or you can dress it a couple hours before your event.,Ah it just gets better as it stands.,So lets do this.,Alright and then with a dressing,,just like with any dressing,,there is some settling and that's normal.,It can separate.,So just before serving, give it a good shake,to combine everything back together.,Make sure it's really smooth.,And then,,oh oh that smells good.,Oh that smells good (laughs) and it's had,some time to meld.,Oh my goodness.,Seriously this gets better with time too.,Alright, lets do this.,And be generous.,Just add the dressing to taste.,Alright now that we've added a generous amount of dressing,,we just have to toss this together,so that every

Antipasto Pasta Salad Recipe - How to Make Antipasto Pasta Salad

Antipasto Pasta Salad Recipe - How to Make Antipasto Pasta Salad

hello and welcome to soul food cooking,today I'll be making antipasto pasta,salad you will need 1 pound of tricolor,pasta 1 5 ounce package of pepperoni 1/4,ounce package of Genoa salami,1/2 pound of asiago cheese 1/2 yellow,bell pepper 1/2 green bell pepper 1/2 of,red bell pepper 2 cups of cherry,tomatoes 1 6 ounce can of black olives 1,teaspoon of salt 1/2 teaspoon of black,pepper and 1.7 ounce package of Italian,seasoning for the dressing you will need,1 tablespoon of Parmesan cheese 3/4 cups,of olive oil 1/4 cup of balsamic vinegar,2 tablespoons of dried parsley and 1,tbsp of dried oregano 2 a pot of water,add 1/2 teaspoon of salt and 1,tablespoon of olive oil bring your water,to a boil add the pasta and allow it to,cook for 8 minutes after 8 minutes,remove from the heat and drain off the,water in a large bowl add the pasta red,bell pepper green bell pepper and yellow,bell pepper,add the olives and tomatoes,now add the pepperoni and salami add the,cheese Italian seasoning salt and pepper,and mix well,cover with plastic wrap then refrigerate,for 1 hour to make the dressing combine,the olive oil and balsamic vinegar at,the parsley oregano and Parmesan cheese,then whisk together until well combined,after one hour remove the pasta from the,refrigerator then add the dressing mix,well then it is ready to serve this,pasta salad is full of flavor and I,really hope you give it a try thanks for,watching and don't forget to subscribe,to soul food cooking,you

The Absolute Best Italian Pasta Salad for Summer Picnics

The Absolute Best Italian Pasta Salad for Summer Picnics

you know about the food pyramid but do,you know about bridget lancaster's,picnic food pyramid we have at the apex,cold fried chicken right underneath that,it's potato salad and baked beans you,have assorted cakes of course cornbread,biscuits a few salads under that and,then boom right at the bottom,pasta salad everybody brings them to the,picnics and everybody goes home with the,leftovers because no one's eating them,but keith's here and he has told me he's,going to change my mind about pasta,salads yeah could i bring that pasta,salad up in your pyramid if the salad,had tender pasta fresh flavorful,ingredients and a potent dressing that,kind of brought everything together,rather than sitting at the bottom of the,bowl sure but can you also get me a,unicorn i'll work on the unicorn let's,focus on the pasta salad today so we're,going to actually start with a pasta,which makes sense and we're going to,start with a pound of fusilli pasta this,corkscrew shape is perfect for pasta,salad because it traps everything it's,like pasta velcro so all those dressings,and all those flavorful ingredients get,caught in these little nooks and,crannies for this pasta so i have four,quarts of water here we'll just add our,pasta,and we want to add one tablespoon of,salt because bland pasta in the pasta,salad is well bland yes we want to go,three minutes passed out that day so,when the pasta cools down it's still,going to be tender okay know it will,depend on what brand of pasta you're,using so we'll come back and taste this,towards the end of cooking to make sure,that we get it just right,so while we pastas cook we're going to,focus on our dressing now,most dressings are kind of bland they,fall to the bottom a lot of people use,the bottled italian dressing we're not,going to do that we're actually going to,build the dressing and make sure that we,have something really flavorful to start,with right so here i have a quarter cup,of extra virgin olive oil and i also,have three cloves of minced garlic,we're actually going to warm this up in,the microwave we're going to bloom those,flavors into an infused oil i'm just,going to put a plate on this to make,sure it's covered and doesn't splatter,all over the microwave if we get it too,hot so we're just going to go in the,microwave for 30 to 60 seconds until,it's bubbling and fragrant all right,wow that smells quite strong oh it's,bubbling yeah all those aromatics have,infused into the oil and that will be,the base for our dressing another,problem with pasta salad dressings is,that they're usually too thin so if you,have a flavorful dressing and it's at,the bottom of the bowl it's not doing,any good no so we wanted to create a,dressing that had some body to it so we,went through some different variations,and what we found is that we wanted to,take some of the ingredients that you,normally put in pasta salad and actually,grind them up and make a dressing from,those ingredients one ingredient that we,found a lot was pepperoncini these,things are great they're tart they're,spicy so we're going to take a half cup,of these we're going to take the stems,off we'll take the seeds out and then,we're going to actually process them in,the food processor as the base of our,dressing okay,i'm just going to take these stems off,first,and then,we'll reach in here and we can kind of,pinch that core out there's not a lot of,seeds here but you can get the majority,of them out that's great but if you,leave some in that's okay too it's not,going to ruin anything we're going to,process it up nice and fine okay in,addition to our pepperoncini i'm going,to add two tablespoons of capers again,potent ingredient briny flavor it's,going to be really great in our pasta,salad,okay i'm just going to pulse this 10,times until the pepperoncini and the,capers are broken down and finely,chopped,okay that looks great you can see that,they're nice and finely chopped i can,smell it from over here,pickle so we're gonna add two,tablespoons of the pepperoncini liquid,that they come in it's vinegar and a,little bit of salt and also pepperoncini,flavor so rather than using our wine,vinegar or balsamic vinegar we're just,going to use this instead very good two,tablespoons,and then we have our warm infused yes,oil that we'll put in here so we have,our infused oil and our pepperoncini,liquid in there i'm just going to,process for 20 seconds until everything,is incorporated,okay,you can see it looks almost like a pesto,that we have going on here yeah it sure,does really yummy pesto yeah so it's,super concentrated super flavorful and,it's actually going to work into those,nooks and crannies and the fusilli and,make sure that we have a nice flavorful,dressing that doesn't fall at the bottom,of the bowl great you got everything in,teeny tiny pieces so it'll hook on to,the velcro pasta okay so the pasta's,been cooking i'm just going to give it a,test here,that's great so it's past al dente it's,soft it's tender which is going to be,perfec

PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)

PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)

hey what's up pasta salad is not very,well respected either as a pasta or as a,salad and that's nonsense of course a,little bit of care anyone can make,world-class tasting pasta salad so today,i'm gonna show you how to be very good,at making pasta salad we're gonna make,three different types all of which are,very well tested and taste very good so,to get some pasta cooking for this salad,i've got my three quart sauce pan and,into that i'm going to measure 2 000,grams or roughly 2 quarts of water and,45 grams of salt in my mind step one to,a great pasta salad requires that the,pasta itself is well seasoned with salt,and i found that 2.25 of salt to water,is just the right ratio now i'm gonna,put this pot on the boil and the first,pasta salad i'm making is the classic,creamy macaroni salad this one was not,easy to figure out either it's the most,abused and least understood pasta salad,in my opinion and after three tries i'm,finally very happy with the result once,that water's at a full boil in goes 225,grams or a half pound of elbow macaroni,and i'm gonna set a timer for 11 minutes,that's three minutes longer than the,package instructions call for and that's,because in my testing borderline,overcooked pasta holds on to dressing,and sauces much better than al dente,after 11 minutes i'm gonna come back and,give this macaroni a taste and at this,point it should be the opposite of al,dente very undente basically so cook it,to the point where it's very tender but,not falling apart now i'm gonna drain,off this pasta but first i'm gonna,reserve a few scoops of pasta water to,help me thin out the dressing for this,salad in just a minute once that pasta,is well drained off i'm gonna hit it,with 25 grams of white distilled vinegar,and a little squeezer of olive oil i'm,gonna be doing this to all three salads,in this video the vinegar brings acidity,that we need to keep these salads in,balance and that little bit of oil helps,the noodle stay all slippy without that,the noodles would clump together and,that would lead to torn up frumpy pasta,salad that is not pro next i'm gonna put,the noodles into a mixing bowl to cool,them off i want these back to about room,temperature before any dressings go in,and 20 minutes later this macaroni has,cooled off and now into this bowl goes,30 grams of finely minced shallots that,i've rinsed under cold water after,cutting them and smaller is better on,these shallots by the way and if you,don't have a shallot try red onion that,will work as well next in 60 grams of,finely chopped celery again chop these,as small as you can get them i really,like the texture of raw celery but too,large a chunk and all of a sudden it's,punishing and fibrous so cut it small,behind that goes 30 grams of thinly,sliced scallions 100 grams of frozen,peas yes this is totally hoosier but at,the end of the day it's essential to a,quality mac salad next is 100 grams of,crispy chopped bacon to get this crispy,i laid out three quarters of a pound of,thinly sliced bacon on a wire rack and,then a sheet tray and then load it into,a 350f or 176c oven to render that fat,and fry it up for about 30 minutes once,the bacon is rendered and dark and all,crisped up like this it's ready to come,out and cool down if we did our job,right that bacon should be stiff and,crisp like this that looks perfect from,there i'm gonna run my knife through it,to chop it into little bacon bit side,stuff and that looks great and it tastes,very good 100 grams of that goes into,the salad now for the salad dressing i,made this little miracle whip ranch,dressing hybrid situation that is super,creamy and tangy and honestly would be,good on top of just about any food so to,make this into a high sided container,goes one large egg 50 grams of sour,cream 25 grams of dijon mustard 15 grams,of sugar 10 grams of lemon juice 5 grams,of worcestershire and 5 grams of salt my,immersion blender goes in and now i'm,gonna spin up this base oh yes and half,clove of garlic goes in there as well,forgot about that now everything's going,to get spun up to combine and from there,i'm going to stream in 300 grams of,neutral oil i'm using light colored,olive oil in this case extra virgin is,not for mayonnaise it gets too bitter,once that oil is fully streamed and,everything is spun up till it's light,emulsified and creamy looking we're good,to go back to the salad once we got a,healthy few dollops of that sauce in the,bowl now i'm gonna add a splash of that,pasta water the dressing here is pretty,thick and the water helps evenly,distribute it throughout this pasta,salad and it helps the noodles absorb,more dressing and i want to be clear,this salad should have a lot of dressing,but we don't want it swimming in lightly,sweetened mayonnaise essentially that is,no one's dream so tasting as we go is,going to be the best way to know when,we're in that sweet spot personally i,think this needs a little bit more sauce,i'm probably closer to 300 grams of this,sauce in the bowl now t

Tortellini Antipasto Salad

Tortellini Antipasto Salad

it's the season,of the cold pasta salads today we're,making a delicious,tortellini antipasto pasta salad that,combines,all of the things that i love on an,antipasto board,in pasta salad form and you're going to,love it,hi guys i'm laura vitale today we're,making tortilla pasta salad it's got an,antipasto flavor to it it is so simple,and easy,extremely adaptable you can use whatever,you want,whatever you'd like on an antipasto,board you could add in here,you can use different pastas if you,don't want to use tortellini you can use,literally whatever you want these are,things i,can always count on having on hand so i,can always pull this together easily,nine times out of ten i will use,different pastas i love tortellini with,this because when it's cold,especially if it's a cheese full,tortellini it's got lots of really yummy,flavor,so we're gonna go ahead and get started,i'm gonna show you sort of what i'm,working with here to give you an idea,but by all means feel free to use what,you like tortellini,i've already boiled these i buy either,fresh,or you can buy them frozen and all you,do is boil them until they float,salted water of course drain them and,this is the only time it's acceptable to,rinse your tortellini with some cold,water to stop them from cooking any,further,and you set them aside i'm going to add,salami you can use prosciutto mortadella,so presada,you can use anything you want i always,have salami on hand because i love it,it's versatile it's something that i,love eating and anything so,we always have that provolone which is a,must,lots of herbs i'm using chives instead,of onions but you can use shallots red,onions whatever you want,basil parsley we've got some fresh moths,we've got some tomato we've got some,parm i've got some marinated artichokes,pepperoncini and kalamata olives,you'll also need some garlic a little,vinegar a little olive oil a little salt,little pepper,it is going to be delicious so,let's get started um like i said this is,it's very versatile,i'm going to be making this for a little,birthday party that we're having for mia,next week because her birthday is in,january um which it's always hard to,have a party in january but it,specifically was hard this year so we,postponed it six months,um and i'll be making a big batch of,this because it's so good,you could make it the day before it gets,better and better as it sits,and it's just phenomenal you can add,roasted peppers to this if you wanted to,i mean honestly the world truly is your,pickle when it comes to anything but,particularly things like,salads soups stews things like that,all i'm doing is i'm chopping my motts i,really love it when i can find the,mini boconcini tiny tiny tiny pearl,mozzarella i can't always find them but,when i find them,i'd rather use those because i don't,have to chop them i just throw them,right in,everything will change in terms of,everything can change,in terms of what you want more of do you,want more pasta or do you want more,stuff,do you know what i mean i'd rather have,more stuff than pasta i don't know why,um i just like it that way but hey,the world is your pickle my friend so,we've got our moths,i'm gonna add that right in i'm gonna,add all of it because it's delicious,it's a pound and i like it i like it,okay and now all i'm gonna do is take,my salami this is a good,nice and thin four ounces,i'm gonna go ahead and give this a,really nice chop,um it's much much easier to cut things,through that are fatty like salami,prosciutto,when you've got a really sharp knife so,make sure you do that,what also helps is if you throw your,salami,prosciutto whatever in the freezer for,like 20 minutes just kind of helps it,be a little more firm so it doesn't slip,off your knife easy,oh salami you know swami i don't know,salami on a pizza wildly underrated,might i add and then i'm just gonna go,ahead,and i'm gonna chop up provolone i'll,chop up some artichokes i'll add them,right in,i'm just going to chop things you're not,missing nothing missing very little,tomatoes and all their lovely juices,i'm going to go ahead and take some,marinated artichokes,i love these these are from costco and,they're really lovely,we buy them two or three jars at a time,because they're fantastic they're good,in everything but primarily good,i like some of that oil in there salads,anything like that just because they're,so flavorful,give it a little chopper roux so that,they're more bite-sized pieces i added,pretty much everything else in there,with the exception of the pepperoncini,and my herbs beautiful,you can see it's a lot of stuff,compared to my pasta but that's how i,like it,right that's just my preference and then,these are just,sliced pepperoncini again do what you,want these are nice and spicy,love them gotta have them in antipasto,salad,it's my thing i'm obsessed i'm gonna,leave just a little bit of,basil behind and then i'm going to take,my basil,and my parsley i'm going to give,everything a really good chop,this is

Giada's Antipasto Salad How-To | Food Network

Giada's Antipasto Salad How-To | Food Network

antipasto salad is my version of a light,Italian appetizer,it starts with cooked foods any pasta,then I pile on the salami provolone and,cheese olives and Turkey my homemade,vinaigrette with basil red wine vinegar,and Dijon mustard makes this even better,just toss it all together and this,antipasto salad is ready to eat I've,cooked the fusilli in salted boiling,water for about 10 minutes until it's al,dente and now they are ready to come out,and I've done it ahead of time so the,pasta has time to cool before I dress it,I'll just take it all out and I love the,little ridges on the fusilli,they're also known as corkscrew pasta,and the little ridges allow the dressing,and all of the ingredients to sort of,get trapped inside and really flavor the,pasta really well while the pasta cools,I'm gonna start on the dressing I'm,gonna make a very light and refreshing,dressing basically I'm making a basil,vinaigrette and you can do this with any,kind of herbs what I love about the,basil is its sweet aroma it's super,fragrant and it's slightly sweet and,we're gonna add a little bit of red wine,vinegar,now this dressing is very light so I,want to use a vinegar I'm just gonna pop,the top off I want to use the vinegar,that's really clean and so red wine,vinegar is much cleaner than balsamic,and lighter so a little bit of vinegar,and some Dijon mustard for a little bit,of a tang and also because it's sort of,gonna thicken the dressing just a little,bit perfect Dijon mustard and it's made,with white wine so it's really got a,nice deep flavor and we're gonna also,add olive oil extra virgin olive oil,that's super fruity and it's gonna make,the dressing nice and smooth okay,and some salt of course to bring out all,the flavors in the vinaigrette,some freshly ground black pepper and we,need one clove of garlic give it a quick,little crush and then that'll just help,peel it all right garlic in now we just,want to blend it and you'll get a nice,smooth dressing great all right,mmm SMO that basil so the pastas ready,I'm just gonna toss the pasta with the,vinaigrette see how beautiful and green,that is daddy yummy and we'll just mix,it all together,the idea of an antipasto platter is that,it comes before the meal for an Italian,family and I'm turning it into my,favorite pasta salad now for the rest of,my ingredients I'm gonna add some smoked,turkey and I love smoked turkey,obviously cuz I love that smoky flavor,and it just sort of has big flavor and,that big flavor goes really well with,the pasta and the salami and all the,cheese's,and just toss it right on top of the,pasta and this is great as a snack item,I make this on the weekends and then I,leave it in the fridge and Tom and I can,snack on it all week long a little bit,of salami and we're gonna throw in some,green olives and I pit and slice them,already and now for my favorite cheese's,some provolone now the thing about,provolone a-- is it's nice and sharp,it's a soft cow's milk cheese but it's,got this nice sharp flavor so again it,works really well with the smokiness of,the turkey and a salami I will just cut,it in little cheese here and then a,little bit of a sad Jill and now side,you cheese is um it's similar to pull,Valona but it's aged longer so it's,saltier and a little bit firmer just cut,that into cubes down there and then cut,it again won't toss it in there,one last item some roasted red peppers a,little bit of salt and some black pepper,and you want to be careful with adding,the salt because the cheese's are salty,and the olives are salty so you add a,little bit of salt go ahead and taste it,and then if you want to add more salt,you can do that later looks great see,how pretty that looks all those,beautiful colors there we go a little,Turkey pepper all of them maybe a little,salami there too

How To Make Pasta Salad | Pasta Salad w/ Homemade Dressing Recipe #Mrmakeithappen #pastasalad

How To Make Pasta Salad | Pasta Salad w/ Homemade Dressing Recipe #Mrmakeithappen #pastasalad

what's up guys welcome back,fourth of july weekend is here and it's,time to fire up those grills,but everyone knows you can't have a,cookout without a good pasta salad so,that's the recipe we'll be covering,today,but before we do that please take a,quick second to subscribe to the channel,make sure to hit that bell enable,notifications as well all right guys,let's make it happen first things first,we need a large pot that we're gonna add,a couple tablespoons of salt to so that,we can adequately season this pasta,i'm using rotini noodles today bring,that up to a boil and cook those pasta,noodles to package instructions,once you add them to the boiling water,stir them up a little bit that will,ensure they don't stick together,now my wife likes to use linguine,noodles let me know in the comments,if you like linguine or if you like,rotini noodles today we're using rotini,just because i think that's what you,should use for pasta salad,but you know don't tell that to my wife,and here my friends is all of the,vegetables that we'll be using for our,pasta salad now,i realize there's a million different,ways to make this so let me know how you,guys like it,i like to use broccolini instead of,broccoli for mine broccolini is baby,broccoli and it is a little bit more,tender,it's a little more pleasant to eat when,you're eating it raw,so we're just gonna give it a rough chop,remove the stems and then we're moving,on to our cucumber,the key to chopping up a cucumber is to,work with a flat surface so i like to,cut it in half like you see me doing,right here,this beautiful dal strong knife is,making quick work of all these,vegetables,we're gonna cut it into halves again and,just spin them around,no right or wrong way to do this guys,the key here is just to try to make sure,they're all bite-sized pieces,so when you're doing this think about,how it's going to be when you put it all,on one fork you want to have a nice even,bite,and that's kind of what i'm going for,here so when you're chopping up your,veggies that's the thing to keep in mind,quick reminder guys all the specific,measurements and ingredients we found in,the description box below so don't,forget to check that out,here we're using a red onion but you can,use whatever you like yellow or white is,fine as well,i like red for the color,and we're just going to chop that into,bite bite-size pieces as well,there we go looking good got our onion,diced up now we're moving on to our,olives,you can use whatever olives you like,guys or just leave the olives out all,together if you don't like,olives,moving on to the cherry tomatoes you can,leave them whole cut them in half or cut,them into bite-sized pieces like i'm,doing here really,no right or wrong way to do this guys,totally up to you,next we're going to dice up some fresh,parsley for a pop of color and some,fresh herb flavor,nice and simple make sure those knives,are sharp because when you're making,pasta salads a lot of chopping involved,here is all of our prepped ingredients i,like to do this ahead of time that way,when it's time to start cooking we're,ready to roll we're not hunting all over,the kitchen for ingredients,moving on to the meats here we have some,salami i like to use salami and,pepperoni for my pasta salad but,you know you feel free to use whatever,you like vegans close your eyes sorry,about this,we're just going to cut the meat into,little strips like you see me doing,right here,and we're gonna buy the small cup in,crisp pepperoni because i think this,pepperoni tastes fantastic,let me know what you think in the,comments if you haven't tried this,definitely pick it up from the grocery,store i end up eating about a quarter of,the bag before we get it into the salad,we're also going to use feta cheese and,cheddar cheese,which may come as a surprise to some of,you guys but that's just how i like to,do vine i like the bite from the sharp,cheddar,and then feta is just awesome in pasta,salad so we're going to cut these into,cubes,or if you want to save some time you can,buy the pre-cube stuff from the grocery,store,whatever works best for you i like to do,it myself though because the,the pre-packaged stuff has potato starch,and things like that on there and,i just don't want to eat any of that so,this is how we're looking after we've,prepped our cheese,and our meats looking almost like a,charcuterie board right here,moving on to the star or the show this,is a product from branch and vine they,are not a sponsor but we're using basil,infused olive oil,and garlic infused balsamic vinegar a,half cup of olive oil,and a few tablespoons of the balsamic,vinegar again guys all the specific,measurements and ingredients can be,found in the description box below so,don't forget to check that out,if you don't have either of these two,products you can pick it up be the link,in the description box below,or just use whatever you got regular,olive oil and regular balsamic vinegar,work as well,we're going in with a couple tablesp

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