Antipasto Jumble

Antipasto Jumble

Enjoy this classic Italian appetizer made using Green Giant® whole mushrooms, tomatoes and baby carrots.

Prep Time

15

Minutes

Total Time

1:15

Hr:Mins

Makes

14

servings

Antipasto
1
pint (2 cups) grape tomatoes
1
cup fresh baby carrots
1
cup pitted kalamata olives
6
oz string cheese, cut into 1/2-inch chunks (about 1 cup)
1
jar (7 oz) stuffed large Queen green olives (about 1 cup), drained
1
jar (6 oz) Green Giant® whole mushrooms, drained
Marinade
1/4
cup refrigerated basil pesto
1/4
cup Italian dressing
1
teaspoon grated orange peel
1/2
teaspoon crushed red pepper flakes
  1. In large glass or ceramic serving bowl, mix all antipasto ingredients.
  2. In small bowl, mix all marinade ingredients until blended. Pour marinade over antipasto; toss well. Refrigerate at least 1 hour or until serving time.
Makes 14 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cook's Notes
Red pepper flakes are pieces of fried hot chiles. Chili paste, chili sauce and ground red pepper are all made from hot chiles.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 120
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2g,),
  • Cholesterol 10mg;
  • Sodium 540mg;
  • Total Carbohydrate 5g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.