Marinated Antipasto Medley Recipe
Marinated Antipasto Medley Recipe photo by Taste of Home
Next Recipe

Marinated Antipasto Medley Recipe

Be the first to add a review
Publisher Photo
Each year during the winter holiday season, the faculty and staff at my school has a Goodies Day where we bring all manner of tasty things to share with everyone. These marinated bites were gone before the first lunch period!
TOTAL TIME: Prep: 20 min. + chilling
MAKES:9 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 9 servings


  • 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
  • 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

Nutritional Facts

3/4 cup: 305 calories, 27g fat (9g saturated fat), 40mg cholesterol, 1398mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 10g protein.


  1. 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.
Originally published as Marinated Antipasto Medley in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p38

Reviews for Marinated Antipasto Medley

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image