red wine vinaigrette

The best Antipasto Salad from Delish.com. 

Antipasto Salad

romaine hearts, chopped

lb. salami

mozzarella balls, halved

c. quartered artichoke hearts

c. cherry tomatoes, halved

c. chopped pepperoncini

c. sliced olives

c. extra-virgin olive oil

c. red wine vinegar

dijon mustard

oregano

red pepper flakes

Kosher salt

black pepper

I really loved this recipe!  I am doing the Keto diet. This salad was full of flavor, and fullness.  Does anyone know the nutrition facts?

This salad is the best! So tasty and fresh. This is definitely a staple in my home

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Antipasto Salad Is The PERFECT Desk Lunch

Chicken Pasta Salad from Delish.com is loaded with all the best ingredients, making it perfect for dinner or as side.

Chicken Pasta Salad

fusilli pasta

chicken breasts (about 1 pound)

garlic powder

olive oil

bacon,

c. halved grape tomatoes

c. spinach, packed

c. crumbled feta

red onion, thinly sliced

tbsp. dill

tbsp. red wine vinegar

Italian seasoning

garlic,

I made this pasta salad for my husbands birthday and he loved it! After trying the dressing ratio in the recipe, I did 4 TBLS red wine vinegar and 1/3 cup olive oil just to make it a little less dry (the next time I made it). It was a huge hit. We’ve taken this on several picnics. This will be a recipe I make for the rest of my life. Highly recommend.

I'm not a fan of pasta salads at all. However, our family hosted a large gathering for Christmas and I decided to try this one as a "side" dish. I have to admit, it was pure deliciousness! Everyone loved it! I've made it 4 or 5 times since then and it's my definition of pasta salad. So easy to make. I followed the recipe, just added more chicken. Give it a try, you'll love it.

So yummy, makes a huge portion, but it was delicious!

We have tried several pasta salad recipes and they are always lacking. I resisted my urge to change the recipe the first time and I am glad I did. The only change: I doubled it, because it’s so nice to have leftovers for our family of four and this was a hit! Thanks for such a nice, refreshing pasta salad, the dill and Dijon (don’t substitute that) were an amazing combination.

This was a huge winner in my house. Ages 75 to age 9. Delicious!

Great pasta salad! I added a yellow bell pepper, skipped the bacon and dill, and used white wine vinegar instead of red but it was delicious! My husband raved about it!

Really great recipe!  I had to make substitutions due to a lack of interest in running to the store, but it was still amazing.  Left out the dill since I was out, and added diced, fresh mozzarella instead of feta (due to husband's preferences) but will try again with the feta for sure!  Also, added some grilled zucchini, roasted red bell pepper and a little extra bacon and garlic.  Seriously a good recipe for a hot day when any hot food sounds too heavy.  Grilled the chicken and used my instant pot for the pasta so kitchen stayed cool, and my husband and daughter ate two bowls each!  Win!

the first time i made this, i had to substitute the red wine vinegar with balsamic, and after making it again using red wine vinegar this time, i would suggest trying balsamic! i left the rest of the dressing the same of course. overall though this is a great recipe!! really good for picnics!

Great recipe!! A big winner in my house this evening.

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Chicken Pasta Salad Is PACKED With Deliciousness

A healthy and easy Mediterranean orzo salad served with a tangy red wine vinaigrette that brightens the dish and keeps it light.

Mediterranean Orzo Salad

water

salt

orzo

English cucumbers (sliced ⅛-inch thick and then quartered)

green bell pepper (¼-inch dice)

tomatoes

marinated artichokes (roughly chopped)

red onion (⅛-inch dice)

kalamata olives (sliced)

roasted bell peppers

parsley (plus more for garnish)

basil (plus more for garnish)

feta cheese (crumbled,

red wine vinegar

lemon juice

lemon zest

garlic

½ teaspoon dried oregano (plus extra for sprinkling)

In a large pot, bring water to a boil. Add 1 tablespoon salt. Stir until dissolved. Add the orzo to the boiling water, stirring occasionally to prevent the noodles from sticking together. Reduce heat if the water starts to foam. Cook the pasta according to package directions, about 10 minutes or until slightly softer than al dente.

Drain the pasta in a colander and rinse with cold water for about 1 minute, stirring until cooled down. Drain well and transfer to a large bowl.

Add cucumbers, green bell pepper, tomatoes, artichokes, red onion, kalamata olives, roasted bell peppers, parsley, basil, and feta cheese to the large bowl.  Set aside.

In a medium bowl, whisk together red wine vinegar, lemon juice, mustard, lemon zest, garlic, 1 teaspoon salt, pepper, and oregano.

Slowly drizzle in the olive oil, constantly whisking until an emulsified and lightly thickened dressing forms. Season with salt and pepper to taste.

Pour half of the dressing over the orzo salad. Toss to combine. Taste and add more dressing as desired. Serve the remainder on the side.

Garnish the salad with crumbled feta cheese, parsley, basil, salt, and pepper.

The perfect Autumn salad! This lentil Kale Salad with Parmesan has tons of al-dente cooked lentils, Tuscan kale, plump golden raisins, pepitas, and it's drizzled with a simple red wine vinaigrette. Perfect as a main course or a side salad!

Autumn Lentil Kale Salad with Parmesan

golden raisins

Tuscan kale*

honey (or maple syrup)

salt and pepper

pepitas

beluga lentils*

parmesan cheese (optional)

soak: add the raisins and the red wine vinegar...

soak: add the raisins and the red wine vinegar to a small bowl, let the raisins soak for 10-15 minutes while you clean and chop the kale.

dressing: remove the golden raisins to a small...

dressing: remove the golden raisins to a small bowl using a slotted spoon. Add the lemon juice, olive oil, honey, and salt and pepper to the vinegar and use a whisk to combine. Alternately, you can add the dressing to a mason jar and shake until the dressing thickens.

salad: Place the kale in a large bowl, dress...

salad: Place the kale in a large bowl, dress the salad and toss. Add the lentils, golden raisins, pepitas, and parmesan cheese as desired. Give it a taste and adjust salt and pepper as desired.

Learn how to make Red Wine Vinaigrette, a gourmet salad dressing that adds a tangy zing to every bite. It’s easy to make using just 10 pantry staple ingredients and goes well with salads of all kinds, as well as vegetables, grain bowls, and more.

Red Wine Vinaigrette

lemon juice (plus more to taste)

Dijon mustard

garlic cloves, (grated, finely minced,

red pepper flakes ((optional,

+ 2 tablespoons (84 grams) extra virgin olive oil

kosher salt, (plus more to taste)

Add the vinegar and lemon juice to a jar for which you have a lid. Add 2 teaspoons mustard, 2 teaspoons maple syrup, garlic, ½ teaspoon oregano, red pepper flakes (if using), olive oil, ½ teaspoon kosher salt, and pepper to taste.

Shake vigorously to emulsify the vinaigrette. Shake vigorously to emulsify the vinaigrette. Taste, adding more mustard for creamy tang and to emulsify, more maple syrup for sweetness, or more lemon juice or vinegar for additional acidity. Season to taste with more salt, pepper, or oregano as desired.

Store vinaigrette in the sealed jar in the fridge for 1 to 2 weeks.

This Arugula Pear Salad is a simple but impressive entree or side dish! It features peppery arugula leaves layered with juicy sliced pear, pomegranate seeds, gorgonzola cheese, and a homemade red wine vinaigrette. This salad is perfect for the holidays or for any at-home meal!

Arugula Pear Salad

arugula

bosc pears (sliced)

pomegranate seeds

gorgonzola cheese

olive oil extra virgin

sugar (or honey)

basil

onion powder

Make the dressing by whisking all red wine vinaigrette ingredients together. Alternatively, you can place all of the dressing ingredients in a mason jar and vigorously shake.

To assemble the Arugula Pear Salad, arrange the arugula in a large shallow bowl. Top with pomegranate seeds and crumbled gorgonzola cheese.

Remove the core from the pear and slice the pear into thin slices. Arrange the slices over the top of the salad.

Dress the salad by tossing it with the red wine vinaigrette all at once, or leave the dressing on the side and let each person dress it to their liking. The dressing makes a generous amount, so you may not want to use all of it on the salad depending on how heavily you like it dressed.

This salad was so good. Even my husband liked it and he usually moans about fruit in a salad. And don’t skip the red wine vinaigrette. It’s delicious.

Top 6 red wine vinaigrette recipes from across the web

The most viewed red wine vinaigrette recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Antipasto Salad

Chicken Pasta Salad

Mediterranean Orzo Salad

Autumn Lentil Kale Salad with Parme...

Red Wine Vinaigrette

Arugula Pear Salad

Top 6 red wine vinaigrette recipes from across the web

The most viewed red wine vinaigrette recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Antipasto Salad

Chicken Pasta Salad

Mediterranean Orzo Salad

Autumn Lentil Kale Salad with Parme...

Red Wine Vinaigrette

Arugula Pear Salad

The most viewed red wine vinaigrette recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine