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Antipasto Jumble

Antipasto Jumble
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 14
Enjoy this classic Italian appetizer made using whole mushrooms, tomatoes and baby carrots.
Updated October 18, 2016

Ingredients

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) 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

Steps

  • 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.

  • Red pepper flakes are pieces of fried hot chiles. Chili paste, chili sauce and ground red pepper are all made from hot chiles.

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2g
10%
Cholesterol
10mg
3%
Sodium
540mg
23%
Total Carbohydrate
5g
2%
Dietary Fiber
1g
4%
Sugars
2g
Protein
5g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
10%
10%
Calcium
12%
12%
Iron
4%
4%
Exchanges:
1 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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