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Antipasto Appetizer Salad

Ingredients

  • 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

Directions

  • 1. In a large bowl, combine the first 9 ingredients; toss to coat. Cover and refrigerate for at least 4 hours before serving.
  • 2. Serve with baguette slices or over lettuce.

Nutrition Facts

1/2 cup: 132 calories, 11g fat (3g saturated fat), 15mg cholesterol, 651mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 4g protein.

Reviews

Average Rating: 4.5
  • grammie75
    Oct 1, 2011

    easy and quick

  • golliwog
    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
    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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