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 106866
Reviewed Oct. 1, 2011

"easy and quick"

golliwog 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 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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