Marinated Antipasto Medley Recipe

Marinated Antipasto Medley Recipe photo by Taste of Home

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Marinated Antipasto Medley Recipe

Prep: 20 min. + chilling

Yield: 9 Servings

20 20

Ingredients

8 ounces Colby-Monterey Jack cheese, cut into 1/2-inch cubes
1 jar (10 ounces) pimiento-stuffed olives, drained
1 jar (16 ounces) cocktail onions, drained
1 cup grape tomatoes
6 ounces pepperoni, cut into 1/2-inch cubes
DRESSING:
1/4 cup olive oil
2 tablespoons cider vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/8 teaspoon Louisiana-style hot sauce

Directions

In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 3 hours. Stir before serving. Serve with a slotted spoon. Yield: 9 servings.

Nutritional Facts 3/4 cup equals 305 calories, 27 g fat (9 g saturated fat), 40 mg cholesterol, 1,398 mg sodium, 6 g carbohydrate, trace fiber, 10 g protein.

Originally published as Marinated Antipasto Medley in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p38