Antipasto Salad
Show: Everyday Italian
Episode: Light Summer Nights
Rate This RecipeRead users' reviews (157)
- Recipe categories: Vegetables, Olive, Meat, Pork, Cheese, Provolone, Poultry, Turkey,
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Average Rating:
Total Reviews: 157
Showing 51-60 of 157
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By rcbz_9864638
Wausau, WI
on July 21, 2008
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I thought this was a weird recipe. I read the reviews and it sounded great. 2 cups of fresh basil? I used 1/4 cup and I thought that was too much. had to add tons of stuff to it to make it to my liking. wouldnt do this again.
By cdjd98
Methuen, MA
on July 02, 2008
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I brought this salad to a family cookout,and everyone loved it! I made a few personal taste changes: I added sweet/hot peppers, artichoke hearts and strips of sundried tomatoes from my local italian deli. Very delicious and easy to prepare.
By shar1ford_10622317
Winston Salem, NC
on June 27, 2008
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This pasta was so easy even I could do it and it was awesome!! Very filling yet light, definitely one you can make and eat every day. High Recommend this to any pasta lover!!
By kmaloney_10619963
Bakersfield, CA
on June 26, 2008
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We live where it is very hot and this is something that I can make in the morning and then serve for dinner when i come home or make ahead.
By 10072754
Clifton, NJ
on June 26, 2008
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Thanks. Giada! Wonderful recipe, fantastic flavors. Absolute winner in my family
By kim2633
Monticello, MN
on June 21, 2008
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This one is great for hot summer days. My daughter (very picky LOVES it and could live off of this alone if we would let her.
By msthulander_104...
Derry, NH
on June 06, 2008
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5 star
By tara7715_5679810
spring hill, FL
on May 24, 2008
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Very easy to make and my guests loved it!
By gina.winters_88...
San Clemente, CA
on May 19, 2008
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This was so easy to make and the dressing was delicious! Perfect side dish for summer BBQ's. I added more meat and cheese than the recipe called for and added marinated artichoke hearts. You can make it the day before, but then make extra dressing, b/c the pasta will absorb a lot of it.
By tja128_10299548
Verona, PA
on May 01, 2008
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I tweak this recipe to add more meat. I add in hot capicola chunks, salami chunks, pepperoni chunks, and the smoked turkey in chunks. I also cube/chunk the asiago and provolone. I haven't tasted better for dressing. When I mentioned it was red wine, some were saying that is weird and won't taste good or I don't know about that. The disbelievers were truly surprised. I made it for easter and I had no left overs. I am making it for 60 as a request.