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Antipasto Jumble

Source of Recipe

Terri B. (EDC)


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10454.1

List of Ingredients

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 (approx. 1 cup)
1 7-oz. jar stuffed large Queen green olives, drained
1 6-oz. jar whole mushrooms, drained
1/4 cup purchased refrigerated pesto
1/4 cup purchased Italian salad dressing
1 teaspoon grated orange peel
1/2 teaspoon crushed red pepper flakes


Recipe

1. In large glass or ceramic serving bowl, combine first six ingredients.

2. In small bowl, combine remaining ingredients; blend well. Pour marinade over antipasto mix; toss well Refrigerate at least 1 hour or until serving time.

NOTE: Make-ahead tip -- toss together all the ingredients except the tomatoes. Cover and refrigerate the mixture up to three days. On serving day, add tomatoes and toss again. Cover and chill until mealtime.