Serve this with a slotted spoon as an appetizer or over torn romaine lettuce as a salad. I like to serve it on a buffet with toasted baguette slices on the side.
—TAMRA DUNCAN LINCOLN, AR
PREP: 10 MIN. + CHILLING • MAKES: 6 CUPS
1 jar (16 ounces) roasted sweet red pepper strips, drained
1/2 pound part-skim mozzarella cheese, cubed
1 cup grape tomatoes
1 jar (7 1/2 ounces) marinated quartered artichoke hearts, undrained
1 jar (7 ounces) pimiento-stuffed olives, drained
1 can (6 ounces) pitted ripe olives, drained
1 teaspoon dried basil
1 teaspoon dried parsley flakes
Pepper to taste
Toasted baguette slices or romaine lettuce, torn
1. In a large bowl, combine the first nine ingredients; toss to coat. Cover and refrigerate for at least 4 hours before serving.
2. Serve antipasto with baguette slices or over lettuce.
NOTE This recipe was tested with Vlasic roasted red pepper strips.