[X]

Home > Recipes > Antipasto Platter

Antipasto Platter Recipe

Antipasto Platter Recipe photo by Taste of Home

Read reviews (26)

Rate recipe

We entertain often, and this one of our favorite "party pleasers". It's such a refreshing change from the usual chips and dip. —Teri Lindquist, Gurnee, Illinois

This recipe is:

Quick

[X]

Rate Antipasto Platter Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Antipasto Platter Recipe

Prep: 10 min. + chilling

Yield: 14-16 Servings

10 10

Ingredients

1 jar (24 ounces) pepperoncini, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups halved fresh mushrooms
2 cups halved cherry tomatoes
1/2 pound provolone cheese, cubed
1 can (6 ounces) pitted ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni
1 8 ounces Olive Garden Signature Italian Dressing

[x]

Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

See More Recipes >
Lettuce leaves

Directions

In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat.
Refrigerate at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks. Yield: 14-16 servings.

Originally published as Antipasto Platter in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p25

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Antipasto Platter

Antipasto Platter

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(11-20) of 26 reviews

Sort Reviews:

Reviewed on Feb. 23, 2011 by joyfulnoise150

Used a premium Italian dressing. Omitted garbanzo beans and added green olives with pimentos. Used grape tomatoes and left them whole. It looked fabulous and went over very well.

Reviewed on Jan. 19, 2011 by dana1127

This was terrific! I didn't have garbanzo beans, so I left them out, but I did add artichoke hearts. Everyone loved it!

Reviewed on Jan. 08, 2011 by JkayC

Excellent, tasty and very easy!! My family LOVED it!

Reviewed on Jan. 01, 2011 by sallyjojo

This is a great recipe, it's so easy to vary the ingredients to your peronal liking. I eliminated the garbanzo beans and added salami. Replaced the pitted ripe olives with blue cheese stuffed green olives and kalamata olives. Used whole grape tomatoes instead of the cherry tomatoes. I let this marinate for a few hours, the mushrooms especially were vary tasty.

Reviewed on Dec. 30, 2010 by jetfan27

What?..................No anchovies????? You gotta put anchovies on the platter

Reviewed on Dec. 30, 2010 by msm93

Love this... I add roasted red peppers and use the juice from the peppers instead of the dressing.

Reviewed on Dec. 28, 2010 by GKHarri

Excellent. I also added salami and I would leave out the garbanzo beans next time.

Reviewed on Dec. 27, 2010 by Brenda118

I have taken this dish to several potlucks and always receive good reviews. Brenda

Reviewed on Dec. 26, 2010 by grandmommo

I made this for our family Christmas Eve gathering at my home, and it was a big hit. I had forgotten to buy the cherry tomatoes, but had some sweet red peppers, which I sliced and added for color. It's so simple to put together and it's a beautiful dish, especially when served on the bed of curly lettuce leaves! I'll definitely be making this again!

Reviewed on May. 31, 2010 by lskaro

I have made this recipe on more than one occasion, and always get rave reviews! I'll be making it again soon.

View all >