Print Options

Back to Marinated Antipasto Medley >

Include these items:

Taste of Home Logo

Marinated Antipasto Medley

 Marinated Antipasto Medley
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!
9 ServingsPrep: 20 min. + chilling

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.