Antipasto Bowl
From lunasea 16 years ago
- - to make
- Serves 20
This Cooking Light recipe is a tasty and versatile assortment of vegetables and cheese. It takes less than 30 minutes to prepare, but if you want to get as much as possible done in advance, make the vinaigrette a few days early. Read more I found it keeps well for a couple of days in the fridge. Feel free to change up the ingredients to suit your taste. See less
Ingredients
- NOTE: I am going to show you the original recipe from Cooking Light. However, Ihave changed some things from time to time and I will show you those alternatives as well. shopping list
- 3 cups (about 3/4 pound) sliced asparagus, cut into 2-inch pieces (can sub fresh green beans) shopping list
- 3 cups (about 3/4 pound) quartered mushrooms shopping list
- 1 cup red bell pepper strips (can sub roasted red bell peppers, drained) shopping list
- 1 cup pitted ripe olives (I used black and green olives and sliced them in half) shopping list
- 3-ounces part-skim mozzarella cheese, cubed (I always use at least 8-ounces and sometimes more) shopping list
- 1 (14-ounce) can quartered artichoke hearts, drained shopping list
- 1 (11.5-ounce) jar pickled pepperoncini peppers, drained shopping list
- Delicious Additions - but Totally Optional: shopping list
- 1 pint of grape tomatoes, cut in halves shopping list
- 2 cucumbers, peeled and seeded and cut into half slices shopping list
- 1 red onion, quarted and cut in thin slices shopping list
- 1 can of cannelini beans, rinsed and drained shopping list
- 1-2 cups of pepperoni, sopressata, salami, etc. shopping list
- Vinaigrette: (you may want to double this depending on extra ingredients you add to the salad above) shopping list
- 1/3 cup cider vinegar shopping list
- 1/4 cup finely chopped fresh parsley shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 2 teaspoons dried oregano shopping list
- 1 teaspoon sugar shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon black pepper shopping list
- 3 garlic cloves, minced shopping list
How to make it
- Steam asparagus/green beans, covered, for 2 minutes. Drain and plunge into ice water; drain well.
- Combine the first 8 ingredients (mushrooms through pepperoncini peppers) in a large bowl. Add any optional items you choose at this point as well.
- Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk. Pour vinaigrette over the vegetable mixture, tossing gently to coat.
- Cover and marinate in refrigerator 2 hours; stir occasionally.
- Note 2: Can be served chilled or at room temperature.
- Note 3: This makes 20 servings (serving size: 1/2 cup), but will can yield more with optional ingredients added.
The Rating
Reviewed by 18 people-
Oh wow, I love this!! Right up my alley!! Got my 5
shirleyoma
in Cove loved it
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So if you eat Pasta, then Antipasto, are you still hungry?
LOL Seriously though. I'm going to make this when I get money for food. That's a promise. And hey! I might even take pictures of me and my roommate stuffing our faces with it. You incorp...more
chefmal
in O'Fallon loved it
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Is it antipasti... or antipasto... I am so confused... but confusion won't stop me enjoying this dish... thanks darlin...dave
wolfpackjack
in Raleigh loved it
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