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–+ servings
Antipasto Salad
Antipasto Salad is a vibrant and easy-to-make cold dish traditionally served as a first course in Italian cuisine. This version is a vintage pantry-style adaptation that uses canned vegetables like chickpeas, carrots, green beans, and artichokes, perfect for quick assembly. Marinated in bottled Italian dressing, the vegetables soak up flavor as they chill. Once plated, the variety of colors and textures creates a beautiful presentation ideal for entertaining or a picnic.
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Prep Time 15 minutes
Cook Time 0 minutes
Marinating Time 4 hours
Total Time 4 hours 15 minutes
Course Salad
Cuisine Italian
Servings 8
Calories 298 kcal

Ingredients
  

  • 15 oz chickpeas (1 can, drained)
  • 15 oz sliced carrots (1 can, drained)
  • 14.5 oz whole green beans (1 can, drained)
  • 14 oz artichoke hearts ( or whole, 1 can, drained)
  • 15 oz small whole potatoes (or diced,1 can, drained)
  • 6 oz mushroom caps (1 can, drained)
  • 15 oz tiny peas (1 can, drained)
  • 1 cup Italian dressing

Instructions
 

Step 1: Drain Vegetables

  • Open all canned vegetables. Drain each one thoroughly using a colander. Pat dry with paper towels if overly wet.

Step 2: Combine and Marinate

  • Place the drained vegetables into a large mixing bowl. Pour Italian dressing over the top and gently toss to coat evenly.
  • Cover the bowl and refrigerate for at least 4 hours or overnight to let flavors meld.

Step 3: Serve

  • Transfer the marinated vegetables to a shallow serving platter. Arrange them attractively by grouping or layering for color and texture variety.
  • Serve chilled or at room temperature.

Tips

  • Use a mix of colors, carrots, peas, beans, and artichokes, for a more attractive platter.
  • Add olives, roasted red peppers, or marinated mushrooms for extra Mediterranean flavor.
  • Substitute homemade Italian dressing for a more personalized taste.
  • For a low-sodium version, rinse canned vegetables thoroughly before marinating.
  • Add small mozzarella balls or cubes of provolone for a heartier antipasto.
  • Include cured meats (salami, prosciutto) on the same platter if serving as a full appetizer board.
  • Serve with crusty Italian bread to soak up the marinade.
  • Use fresh vegetables (steamed lightly) instead of canned for a firmer texture.
  • Add fresh herbs, parsley, basil, oregano, before serving.
  • Make ahead the night before to deepen flavor and simplify party prep.

Nutrition

Calories: 298kcalCarbohydrates: 47gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.02gSodium: 526mgPotassium: 876mgFiber: 12gSugar: 14gVitamin A: 9667IUVitamin C: 42mgCalcium: 87mgIron: 4mg
Keyword antipasto, italian appetizer, marinated vegetables, no-cook, party food, platter, vintage recipe
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