Antipasto Salad

Antipasto Salad

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Alice C


Many years ago a friend of mine brought this to a potluck. I asked for the recipe and I have been making it ever since. It keeps well for several days - makes a great lunch to take to work.


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10 Min
No-Cook or Other


  • 1 can(s)
    chick peas, drained
  • 1 can(s)
    kidney beans, drained
  • 1 c
    cherry tomatoes, halved
  • 2 c
    broccoli florets, crisp cooked (5 min)
  • 1 1/2 c
    cubed mozzarella cheese
  • 1 can(s)
    artichoke hearts, drained & chopped
  • 1 medium
    sweet pepper, seeded and cut into strips
  • 1 medium
    zucchini, sliced
  • 1 can(s)
    sliced black olives, drained

  • 3 Tbsp
    red wine vinegar
  • 2 medium
    sun dried tomatoes, packed in oil, drained & chopped
  • 2 clove
    garlic, minced
  • 1 Tbsp
    dried basil
  • 1 Tbsp
    dried oregano
  • 1 tsp
    sugar (i use splenda)
  • 1/4 c
    olive oil
  • 1 tsp
    salt & pepper to taste

How to Make Antipasto Salad


  1. Mix all salad ingredients. Stir dressing together and drizzle over salad mixture. Toss gently to combine. Cover and refrigerate at least one hour or up to 8 hours, stirring occasionally.
  2. Keeps well in refrigerator.

Printable Recipe Card

About Antipasto Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Canadian
Other Tag: Quick & Easy

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