Antipasto Appetizer Salad Recipe
Antipasto Appetizer Salad Recipe photo by Taste of Home
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Antipasto Appetizer Salad Recipe

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Serve this with a slotted spoon as an appetizer or over torn Romaine lettuce to enjoy as a salad. I like it with toasted baguette slices on the side. —Tamra Duncan, Decatur, Arkansas
TOTAL TIME: Prep: 10 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 12 servings


  • 1 jar (16 ounces) roasted sweet red pepper strips, drained
  • 1/2 pound part-skim mozzarella cheese, cubed
  • 1 cup grape tomatoes
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, undrained
  • 1 jar (7 ounces) pimiento-stuffed olives, drained
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • Pepper to taste
  • Toasted baguette slices or romaine lettuce, torn

Nutritional Facts

1/2 cup: 132 calories, 11g fat (3g saturated fat), 15mg cholesterol, 651mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 4g protein.


  1. In a large bowl, combine the first nine ingredients; toss to coat. Cover and refrigerate for at least 4 hours before serving.
  2. Serve with baguette slices or over lettuce. Yield: 6 cups.
Editor's Note: This recipe was tested with Vlasic roasted red pepper strips.
Originally published as Antipasto Appetizer Salad in Test Kitchen Favorites 2004 2005, p19

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grammie75 User ID: 6152477 106866
Reviewed Oct. 1, 2011

"easy and quick"

golliwog User ID: 1278273 160574
Reviewed Dec. 11, 2010

"As l live quite far from a store, l have to "rearrange" recipes to suit what l have handy .I substituted fresh Red & Green Peppers and the results were great!

Thanks Tamra for a super elegant Salad in this horrid weather it almost made me think of the Carribean!!
Ann M. Goy. Yellow Creek, Saskatchewan. Canada"

Juansmom User ID: 4627977 160571
Reviewed Dec. 10, 2010

"I would add some sliced pepperoni or chunks of cut up salami. I actually made something similar for dinner last night, with capers instead of olives, a can of diced tomatoes instead of fresh, and cooked broccoli spears, all tossed with whole wheat pasta. I call it "antipasto pasta". It was pretty good, basically antipasto over hot pasta to melt the cheese! Any combo of Italian ingredients would work!"

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