Monday, July 28, 2008
Enjoy the flavors of antipasto
The thought of Italian appetizers often conjures up the image of antipasto—a platter covered with an array of cured meats and marinated vegetables along with olives, peppers, and cheeses. But you don’t have to wait for a fancy Italian dinner to enjoy the flavors of antipasto, especially if you combine those same flavors in a tasty salad.
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Antipasto Salad
1-3/4 cups halved and thinly sliced zucchini
1-1/2 cups fresh cauliflower florets
1/4 cup thinly sliced green onions
1 cup reduced-fat Italian salad dressing
1 tablespoon lemon juice
12 cups torn romaine
2 medium tomatoes, cut into wedges
4 large fresh mushrooms, thinly sliced
4 ounces sliced turkey salami, julienned
4 ounces reduced-fat provolone cheese, julienned
1 2.25-ounce can sliced ripe olives, drained
1 cup Italian croutons
1/4 cup shredded Parmesan cheese
In a bowl, combine the zucchini, cauliflower, and onions. Combine the salad dressing and lemon juice; pour over vegetables and toss to coat. Cover and refrigerate for at least 4 hours.
Just before serving, combine the romaine, tomatoes, mushrooms, salami, provolone and olives in a serving bowl. Add marinated vegetables; toss to coat. Top with the croutons and Parmesan cheese. Makes 16 servings.
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Antipasto Pasta Salad
1 pound uncooked seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni, chopped
1/2 pound Asiago cheese, diced
1 6-ounce can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 0.7-ounce package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
Salt and ground black pepper to taste
Cook the pasta according to package instructions until al dente. Drain; cool under cold water. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper, and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well. Makes 12 servings.
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Pantry Pointers
For a seafood antipasto platter, add cold, cooked shrimp and smoked salmon.
To make an antipasto platter suitable for vegetarians, skip the meat and offer a selection of olives, bread, roasted peppers, melon balls, and nuts as well as additional marinated vegetables. Consider adding nontraditional items like stuffed dolmades and hummus.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com