Antipasto Salad, Caprese Salad, Antipasto Platter

Antipasto Salad

  • 8 oz small shell pasta
  • ½ cup olive oil
  • ¼ cup vinegar
  • ¼ teas. oregano
  • ¼ lb. pepperoni, sliced thin
  • ¼ lb. sliced provolone cheese
  • 1 stalk diced celery
  • 1 medium green pepper, diced
  • 1 small onion, diced
  • 1 small jar pitted green olives
  • 2 small tomatoes, cut into bite size pieces
  • 1 small can pitted
  • ripe olives
  • Salt & pepper to taste

Cook the pasta according to package directions and drain. Set aside to cool. Drain the green olives and the ripe (black) olives. Combine the oil, vinegar and oregano in a small dish and whisk together. Add the salt and pepper to taste. Place the celery, onion, tomato, cheese, green pepper and both olives in a large bowl. Add the cooled pasta. Pour the oil, vinegar and oregano mixture over the other ingredients. Toss to combine. Refrigerate salad overnight to allow the flavors to come together before serving.

Caprese Salad

  • 3 large tomatoes, sliced
  • ½ lb. fresh mozzarella cheese
  • 4 or 5 basil leaves separated
  • 2 Tbsp. olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 teas. brown sugar, optional
  • Salt and pepper to taste

Alternate tomato slices and fresh mozzarella slices on a platter. Combine the olive oil, balsamic vinegar, salt and pepper and brown sugar, if using. Drizzle this dressing over the tomatoes and cheese. Sprinkle sprigs of basil leaves over the top. Serve extra dressing on the side.

Antipasto Platter

  • 1 head iceberg lettuce
  • 8 oz. sliced cooked ham
  • 1 ¼ lb. sliced provolone cheese
  • ¼ lb. Genoa salami
  • ¼ lb. sliced pepperoni
  • ¼ lb. sliced roast beef
  • ¼ cup crumbled Gorgonzola cheese
  • ¼ lb. sliced mozzarella cheese
  • ¼ lb. sliced prosciutto
  • ½ Tbsp. garlic powder
  • ½ Tbsp. dried oregano
  • ¾ cup bottled Italian salad dressing
  • ½ cup fresh mushrooms
  • 3 oz. marinated artichoke hearts
  • 3 oz. roasted red peppers
  • 3 oz. sliced black olives.
  • ½ cup sliced pepperoncini peppers
  • 3 oz. sliced pimento green olives
  • ¼ cup grated Parmesan cheese

Remove the outer leaves from the lettuce. Place about 1/3 of the lettuce on a serving platter and sprinkle with 1/3 of the garlic powder, 1/3 crushed oregano and a drizzle of the Italian salad dressing. Add a layer of the cooked ham and one-half of the Provolone cheese over this. Over the cooked ham and Provolone layer another 1/3 of the lettuce, ½ of the remaining garlic powder, ½ of the remaining oregano and a drizzle of the Italian dressing. Top this layer with the Genoa salami, the remaining Provolone cheese and the pepperoni.

Add a third layer of the lettuce with the remainder of the garlic powder and oregano and drizzle Italian dressing over this layer. Add the roast beef and prosciutto and then layer the mushrooms, artichoke hearts, roasted red peppers, black olive, green olives, and pepper oncini peppers. Sprinkle more Italian dressing over this layer. Finish by topping everything with the Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover the platter and refrigerate until serving time.