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Antipasto Recipes You’ll Want to Make ASAP

Olives and meats and cheeses, oh my! Start your meal off right with the irresistible taste of these antipasto recipes.

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Antipasto Marinated Vegetables

The colorful vegetables and the tart dressing make this a lively addition to a holiday table. Serve it as a side dish or condiment—it's great either way. Refrigerate for three hours before serving to give the flavors time to blend. —Barbara McCalley, Allison Park, Pennsylvania
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Antipasto Platter

We entertain often, and antipasto is one of our favorite crowd-pleasers. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. —Teri Lindquist, Gurnee, Illinois
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Marinated Olive & Cheese Ring

We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. —Patricia Harmon, Baden, Pennsylvania
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Antipasto Kabobs

My husband and I met at a cooking class. We have loved creating menus and entertaining ever since. These make-ahead antipasto skewers are always a hit. —Denise Hazen, Cincinnati, Ohio
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Hot Antipasto Subs

Hot or cold, these loaded sandwiches are always a family hit. They blend all the robust flavors of antipasto into an easy-to-eat bun. —Sharlene Lander, Lake Placid, Florida
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Quick Antipasto Salad

I always told my sister, Karen, I'd marry a cowboy—and I did! Patrick and I had a festive farm-style wedding. My mother prepared all the side dishes, including this tongue-tingling salad. —Kendra Waterbury, East Thetford, Vermont
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Insalata Caprese

A classic Caprese salad has colors that resemble the Italian flag. For extra zing, I add a splash of balsamic vinegar. —Melba Wilson, Murrells Inlet, SC
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Homemade Antipasto Salad

This colorful antipasto salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian. — Linda Harrington, Windham, New Hampshire
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Antipasto Braid

We're fans of Mediterranean food, so this play on antipasto is a favorite in my family. Meat and cheese make it a nice, hearty appetizer. —Patricia Harmon, Baden, Pennsylvania
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Antipasto Cups

Turn salami slices into appetizer shells to fill with the veggies and cheese of your choice. —Melissa Obernesser, Utica, New York
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Sweet Pepper Pesto Pasta

What’s a family gathering or potluck without at least one pasta salad? This one's great freshly made or for several days after. We like it warm or cold. —Karen Hentges, Bakersfield, California
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Rustic Antipasto Tart

Ready-made ingredients keep this gorgeous appetizer tart a hassle-free treat. —Cheryl Lama, Royal Oak, Michigan
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Antipasto Appetizer Salad

Use a slotted spoon to serve this as an appetizer with baguette toasts, or ladle it over romaine lettuce to enjoy as a salad. —Tamra Duncan, Decatur, Arkansas
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Deli-Style Pasta Salad

Pasta provides a base for this tongue-tingling make-ahead salad. It has lots of fresh and satisfying ingredients topped with a flavorful dressing. This pasta salad is terrific to serve to company or take to a potluck. — Joyce McLennan, Algonac, Michigan
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Antipasto Bake

Stuffed with savory meats and cheeses, these hearty antipasto squares would satisfy an entire offensive line! The dish comes together quickly and bakes in under an hour, making it the perfect potluck bring-along. Introducing the all-stars in this ooey gooey appetizer: salami, Swiss, pepperoni, Colby-Monterey Jack, prosciutto and provolone. A crisp topping finishes it off. —Brea Barclay, Green Bay, Wisconsin
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Marinated Antipasto Platter

“It’s really hard to stop eating this!” our testers said after trying this addicting, full-flavored medley. —Shirley Foltz, Dexter, Kansas
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Pasta Salad in a Jar

If you're planning a picnic, make this pasta a day ahead. For my husband's lunch at work, I sometimes tie a plastic fork on the jar. —Pat Neiheisel, Leetonia, Ohio
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Pesto Pull-Apart Bread

I combined some of my favorite flavors in an easy bread to complement our Italian meals. I make the pesto, oven-dried tomatoes and roasted red peppers, but store-bought versions work too. —Sue Gronholz, Beaver Dam, Wisconsin (Field Editor),
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Pepperoni-Artichoke Pasta Salad

Everyone loves a good pasta salad, and this one will make ’em feel like you fussed. Convenient store-bought dressing, artichoke hearts, olives, pepperoni and mozzarella cubes give it extra flavor and flair. mdash;Clara Coulson Minney, Washington Court House, Ohio
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Lemon-Marinated Antipasto

When I found this make-ahead recipe, it spoke to my Italian heart. I like to serve crusty Italian bread on the side to soak up the awesome dressing.—Nancy Beckman, Helena, Montana
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Hot Antipasto Sandwiches

I usually make this popular dish as an appetizer for holiday get-togethers. But I also like to serve it with salad as a satisfying meal. —Lisa Berry, Fayetteville, West Virginia
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Sicilian Overstuffed Sandwich Wedges

For a casual holiday lunch or supper, you'll have a guaranteed winner with this stacked-high, Italian-style sandwich. I like the convenience of assembling it a day in advance. —Pat Powell, Wooster, Ohio
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Hot Antipasto

My husband's family requests this colorful appetizer dish for our annual Christmas Eve potluck. Everyone loves that there are so many delicious ingredients to nibble on. It’s a real crowd-pleaser. —Susan Leighton, Portland, Connecticut
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Marinated Antipasto Medley

Each year at Christmas time, 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 even before the first lunch period! I like to make up this recipe the night before so it will be ready in the morning for all of those hungry teachers and staff seeking something to nibble on before lunch.

Caroline Stanko
As an Associate Digital Editor, Caroline writes and edits all things food-related and helps produce videos for Taste of Home. When she’s not at her desk, you can probably find Caroline cooking up a feast, planning her next trip abroad or daydreaming about her golden retriever, Mac.
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