Name: Summer Antipasto Picnic Salad
Prep time: 25 min
Total time: 2 h 25 min
Yield: 8 servings
Ingredients: 1 pound fresh mozzarella, cut into 1/2-inch cubes; 2 (6.5 ounce) jars marinated artichoke hearts, quartered and liquid reserved; 2 (6 ounce) cans pitted large ripe olives, drained; ½ pound dry Italian salami, cut into 1/2-inch cubes; 1 cup cherry tomatoes; 1 red bell pepper, cored and cubed; 1 yellow bell pepper, cored and cubed; ¼ cup sliced fresh basil

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

1 pound fresh mozzarella, cut into 1/2-inch cubes
2 (6.5 ounce) jars marinated artichoke hearts, quartered and liquid reserved
2 (6 ounce) cans pitted large ripe olives, drained
½ pound dry Italian salami, cut into 1/2-inch cubes
1 cup cherry tomatoes
1 red bell pepper, cored and cubed
1 yellow bell pepper, cored and cubed
¼ cup sliced fresh basil

Directions

Step 1

Combine mozzarella, artichoke hearts, olives, salami, cherry tomatoes, bell peppers, and basil together in a large bowl. Pour in reserved artichoke marinade and toss to combine.

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Step 2

Cover and marinate in the refrigerator for several hours, stirring occasionally.

Cook's Note:

You can also drain the artichokes and use your favorite italian dressing.

Nutrition Facts

Per Serving:

376 calories; protein 19.3g; carbohydrates 13.1g; fat 27.8g; cholesterol 73mg; sodium 1196.4mg. Full Nutrition

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Ingredients

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Cook's Note:

Nutrition Facts

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Ingredients

Directions

Cook's Note:

Nutrition Facts