Antipasto Salad

1 Jul

There are a few things I look for in a good side dish recipe:
1. Can be made ahead of time
2. Will be enjoyed by people who have varying tastes
3. I like it
4. It’s not baked beans

This Antipasto Salad recipe fits the bill and more.  It is tasty, flavorful, feeds a large crowd, holds up for more than one day.  Making it is as easy as opening up a few jars, doing some chopping, and mixing together. 

Antipasto Salad
Serves: 12
Serving Size:  Scoop
16 oz. jar mild pepperoncini, drained
12 oz. jar marinated artichoke hearts, drained and quartered
8 oz. jar roasted red peppers, drained and cut into thin strips
6 oz. can pitted black olives, drained
12 oz. non-dairy mozzarella, cubed
1/4 lb. sliced pepperoni, cut into strips
1/3 c. non-dairy Greek dressing

Combine all ingredients in a large bowl until everything is well mixed and coated in dressing.  Place in refrigerator for at least 30 minutes and up to two days before serving.


  • You can substitute dairy cheese for the non-dairy kind used in this recipe.
  • When using non-dairy cheese, make it a day ahead so that the cheese has time to take on some of the other flavors.  Trust me, it is better that way.
  • Be careful when buying pepperoncini – there are both mild and spicy varieties.
  • If you find that you’re serving up a larger than expected crowd, add chopped romaine right before serving to increase the yield.

Estimated Calories:  255 cal/serving

Print it: Antipasto Salad

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