Chilled Antipasto Salad

Chilled Antipasto Salad Recipe from Colombia with Provolone and Italian Dressing

Region / culture: Colombia | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 8

Introduction

Chilled Antipasto Salad is a refreshing and flavorful dish that is perfect for a summer picnic or barbecue. This salad is packed with a variety of ingredients such as cheese, salami, pepperoni, olives, and vegetables, all tossed in a zesty Italian dressing.

History

Antipasto, which means "before the meal" in Italian, is a traditional Italian appetizer that typically consists of cured meats, cheeses, olives, and vegetables. This chilled antipasto salad is a modern twist on the classic antipasto platter, combining all the flavors and textures of the traditional dish in a convenient and portable salad form.

Ingredients

1.5 lb (680 g) provolone cheese, diced
1.5 lb (680 g) salami, cubed
0.5 lb (227 g) pepperoni, sliced
2 green peppers, cut into 1.5 by 0.25 inch strips
1 jar (5.75 oz (163 g)) stuffed green olives, drained
3 stalks celery, sliced
1 red onion, cut into rings
1 packet (12 oz (340 g)) medium macaroni shells, cooked
0.75 cup commercial italian salad dressing

How to prepare

In a large bowl, combine all the ingredients.
Toss the mixture to combine and coat it with the dressing.
Cover the bowl and refrigerate it for several hours.

Variations

Add artichoke hearts or roasted red peppers for extra flavor.
Substitute different types of cheese or cured meats to suit your taste preferences.
Use a different type of pasta, such as bowtie or penne, in place of the macaroni shells.

Cooking Tips & Tricks

Be sure to dice the cheese and cube the salami for easy eating.

- Make sure to drain the olives well to prevent the salad from becoming too salty.

- For a more intense flavor, marinate the salad in the dressing overnight before serving.

Serving Suggestions

Serve this Chilled Antipasto Salad as a side dish at a barbecue or picnic, or enjoy it as a light and refreshing meal on its own.

Cooking Techniques

This recipe requires no cooking, making it a quick and easy dish to prepare. Simply combine all the ingredients in a bowl and chill before serving.

Ingredient Substitutions

Feel free to customize this recipe with your favorite antipasto ingredients. You can also use a homemade Italian dressing in place of the commercial dressing.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to toss the salad again before serving to redistribute the dressing.

Presentation Ideas

Serve this salad in a large bowl or on a platter garnished with fresh herbs, such as basil or parsley, for a colorful and appetizing presentation.

Pairing Recommendations

This Chilled Antipasto Salad pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc. It also goes well with a light beer or sparkling water.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. This salad is best served cold and does not need to be reheated.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 20g per serving

Saturated Fat: 8g per serving

Proteins

Protein: 12g per serving

Vitamins and minerals

This salad is a good source of Vitamin C, Vitamin A, and Calcium.

Alergens

Contains dairy (cheese) and gluten (macaroni shells).

Summary

This salad is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious option for a light lunch or dinner.

Summary

Chilled Antipasto Salad is a delicious and satisfying dish that is perfect for a summer meal. Packed with a variety of flavors and textures, this salad is sure to be a hit at your next gathering. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a hot summer day, much like today, and I was visiting my dear friend Maria. Maria was a master in the kitchen, and I always loved watching her prepare delicious meals with such ease. As we sat in her cozy kitchen, sipping on iced tea and chatting about life, she suddenly got up and disappeared into her pantry.

She returned with a tattered old recipe book in her hands, a twinkle in her eye. "I have a recipe here that I think you'll love," Maria said as she flipped through the pages. She pointed to a page that read "Chilled Antipasto Salad." I had never heard of such a dish before, but the ingredients listed sounded enticing – a mix of marinated vegetables, olives, meats, and cheese, all tossed together in a tangy vinaigrette.

Maria explained that the recipe was passed down to her from her grandmother, who had learned it from a friend who had traveled to Italy many years ago. The flavors of the salad were reminiscent of a traditional antipasto platter, but served cold and in a salad form. Maria promised me that it was a refreshing and satisfying dish, perfect for a hot summer day.

I watched intently as Maria gathered the ingredients and began to prepare the salad. She chopped up colorful bell peppers, juicy cherry tomatoes, tangy artichoke hearts, and briny olives. She added slices of salty salami and chunks of creamy mozzarella cheese. The kitchen was filled with the enticing aromas of garlic, herbs, and olive oil as she mixed everything together in a large bowl.

As Maria drizzled the vinaigrette over the salad and tossed it gently, I could already imagine the burst of flavors that awaited me. She placed the bowl in the refrigerator to chill for a few hours, allowing the ingredients to marinate and meld together.

When it was time to eat, Maria served the Chilled Antipasto Salad on a bed of crisp lettuce leaves. The colors of the vegetables popped against the green backdrop, making the dish look like a work of art. I took my first bite and was instantly transported to a sunny terrace in Italy, savoring the flavors of the Mediterranean.

From that day on, the Chilled Antipasto Salad became a staple in my own kitchen. I would often make it for family gatherings, picnics in the park, or simply as a light and refreshing meal on a hot summer day. The recipe never failed to impress, and I always felt a sense of pride knowing that it had been passed down through generations and shared with me by my dear friend Maria.

Over the years, I have added my own twist to the recipe, experimenting with different ingredients and flavors. Sometimes I would add roasted red peppers for a smoky kick, or marinated artichokes for an extra burst of tanginess. I have even swapped out the salami for grilled chicken or shrimp, creating new variations of the classic dish.

But no matter how I choose to make it, the Chilled Antipasto Salad always brings back fond memories of that summer day in Maria's kitchen. It reminds me of the power of food to connect us to our past, to our loved ones, and to distant lands. And every time I take a bite, I am grateful for the simple joy of sharing a delicious meal with those I hold dear.