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Antipasto Jumble

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

Tips from the Betty Crocker Kitchens

  • tip 1
    Red pepper flakes are pieces of fried hot chiles. Chili paste, chili sauce and ground red pepper are all made from hot chiles.

Nutrition

120 Calories, 9g Total Fat, 5g Protein, 5g Total Carbohydrate, 2g Sugars

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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