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Anti-pasta Antipasto

Anti-pasta Antipasto

Anti-pasta Antipasto

We recently received an antipasto dish from our daughter, Emily, that was awesome.  I don’t use that word often but this salad was truly that awesome.  She called it Anti-pasta Antipasto because the noodles she used weren’t actually noodles.  They were zucchini noodles, often called “zoodles”.  I was almost fooled; their texture after being marinated was very similar to pasta noodles.  I begged Emily for the recipe.

Anti-pasta Antipasto

Anti-pasta Antipasto

I haven’t yet made the antipasto myself, so you won’t have pictures to follow in making this dish.  But since the directions are basically “add everything to a plastic zippered bag and marinate”  I think you can do this on your own.

Anti-pasta Antipasto

Anti-pasta Antipasto

Making zucchini noodles requires a device or machine to spiralize the zucchini.  I don’t own such a device yet, but will be looking to buy one shortly.  To learn how to use a device I suggest a Google or YouTube search.  They’re my go-to places to learn new things.  A search might even help you decide which device to purchase if you haven’t yet bought a spiralizer.

Anti-pasta Antipasto

Anti-pasta Antipasto

Although we actually had salami on hand, I didn’t add any to the antipasto.  It was totally delicious and flavorful without the meat.  The salad lasted for over a week in the fridge, getting better by the day.  I can’t over-emphasize how much flavor the antipasto has as it ages!

Anti-pasta Antipasto

Anti-pasta Antipasto

Anti-pasta Antipasto

  • Servings: 6-8
  • Difficulty: easy
  • Print
  • 4 cups zucchini noodles
  • 15 oz can sliced black olives; drained
  • 15 oz can or jar of marinated artichoke hearts (if left undrained, reduce amount of dressing)
  • small bag frozen sweet peas (about 1 cup or so)
  • 1 cup sweet bell pepper; chopped
  • Italian or Greek dressing; about 1 cup
  • Salt, pepper and oregano to taste
  • 10 oz container feta cheese to garnish right before serving

Use a large plastic zippered bag to marinate noodles, olives, artichoke hearts, peas, bell pepper, salt, pepper and oregano in Italian or Greek dressing for one day. The zippered bag helps to keep the air out and keep everything submerged for marinating.

Toss and add feta before serving.

Tips from Emily:

  • The artichoke marinade can be used with the dressing, or to make your own dressing, or discarded if it’s not to taste.
  • Chopped salami may be added for meat eaters but it is optional. Add with feta just before serving
  • Don’t feel pressured to add less liquid because it looks soupy. Soupy is fine for maximum flavor.
  • Dry zucchini noodles after slicing in shallow container on paper towels. They’ll need to be cut into more manageable pieces. Sometimes when spiraled, they’re many feet long. Not so efficient with eating.
  • Pepperoncinis could be great in it but haven’t tried them. Might be too much with the sweet peppers. I’d use one or the other.

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