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

Marinated Antipasto Medley Recipe

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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

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

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.

Directions

  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

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.

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