Recipe

Antipasto Bowl Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 6 months, 1 week ago 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. I found it keeps ... More Prep:30m Servings:20	Lunasea
	antipasto cheese vegetables mushrooms asparagus greenbeans salad

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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.

3 cups (about 3/4 pound) sliced asparagus, cut into 2-inch pieces (can sub fresh green beans)

3 cups (about 3/4 pound) quartered mushrooms

1 cup red bell pepper strips (can sub roasted red bell peppers, drained)

1 cup pitted ripe olives (I used black and green olives and sliced them in half)

3-ounces part-skim mozzarella cheese, cubed (I always use at least 8-ounces and sometimes more)

1 (14-ounce) can quartered artichoke hearts, drained

1 (11.5-ounce) jar pickled pepperoncini peppers, drained

Delicious Additions - but Totally Optional:

1 pint of grape tomatoes, cut in halves

2 cucumbers, peeled and seeded and cut into half slices

1 red onion, quarted and cut in thin slices

1 can of cannelini beans, rinsed and drained

1-2 cups of pepperoni, sopressata, salami, etc.

Vinaigrette: (you may want to double this depending on extra ingredients you add to the salad above)

1/3 cup cider vinegar

1/4 cup finely chopped fresh parsley

2 tablespoons extra-virgin olive oil

2 teaspoons dried oregano

1 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

3 garlic cloves, minced

Directions

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.

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Comments

shirleyoma 6 months, 1 week ago said:
Oh wow, I love this!! Right up my alley!! Got my 5

jenniferbyrdez 6 months, 1 week ago said:
Wonderful. Thank you.

krumkake 6 months, 1 week ago said:
I have great success with many of the recipes I've found in Cooking Light - this one sounds like another perfect blend of ingredients and light dressing...looking forward to trying this one, too!

pat2me 6 months, 1 week ago said:
This is a keeper! Thanks for posting it, what a great combination of flavors and I like your additions!

lunasea 6 months, 1 week ago said:
Thanks everyone - I hope you like it as much as we did! See NOTE above recipe. =)

And welcome to one of my bestest friends, not2dvous! Yayyy!

cdlsmith 6 months ago said:
Love love love antipasto...

chefmal 6 months ago said:
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 incorperated olives, asparagus, red bell pepper and *droool* Sopressata into one dish, which are all some of my absolute favorite things on the planet. You can lure me into hell with something like this- use your powers for good, my friend!!

wolfpackjack 6 months ago said:
Is it antipasti... or antipasto... I am so confused... but confusion won't stop me enjoying this dish... thanks darlin...dave

invisiblechef 5 months, 4 weeks ago said:
Sounds heavenly and fresh! also I love Cooking Light, I stopped getting their magazine when I realized you can just go on line and find the recipes right there. Less clutter is always a good thing.

trackwidow 5 months, 1 week ago said:
This looks really good! I would think you could vary the ingredients seasonally depending on availability. Here in the Midwest we don't always get nice veggies in the middle of winter, but we try.

notyourmomma 4 months, 2 weeks ago said:
Love Cooking Light magazine, too. Count me in on the love for this recipe. I have a bunch of pepperoni, pickled veggies, salami and provolone from last night's dinner and daughter and I were discussing how to reinvent the leftover into a new dish...THIS IS IT.

slevans 2 months, 3 weeks ago said:
Your Antipasto Bowl Recipe has everything in it that I love. The possibilities of changing the ingredients depending on what's in your pantry and refrigerator are endless. I gave this a five and thank you so much for sharing!

solanaceae 2 months, 3 weeks ago said:
I live on stuff like this all summer when it's just too hot to cook. The addition of beans is perfection! I will surely serve this in place of pasta salad at our next outside get together.

jlv1023 1 month ago said:
Keep your recipes coming, you cook like I like to cook and super great recipes, can't wait to try some!@!
Janet

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