Looking for a last minute party recipe? This easy antipasto salad is the best for large crowds when you’re short on time!
This post is in collaboration with Peapod and FromthePod.com. All thoughts and opinions are my own. Thank you for supporting our sponsors!
Holiday season is here and there is nothing better than a party. While my party calendar books up quickly – all of a sudden I’ve become popular! – I still attend a few last minute events here and there. And I usually host at least one last minute shindig myself.
I can never attend a party empty handed so if I know that the party was organized at the last minute, I offer up a dish. Sometimes an appetizer like my baked jalapeño poppers or a drink like my blackberry sangria.
This easy antipasto salad is one of the best recipes for parties because it is full of so much flavor. Also, as it’s name suggests, its very easy to make.
I like this for parties because you can store it one of those foil tins that you can use for baking casseroles. Many of them come with lids now and then you don’t have to worry about forgetting your dishes at the party.
Usually for antipasto I use a lot of jarred and pickled products but because I wanted a really fresh tasting salad, I used fresh ingredients. I love a pickled red pepper but a fresh bell pepper is so much better.
Peapod is my favorite place to buy groceries these days because of my busy schedule. Their selection of produce is amazing and always super fresh.
Cooking tip time!
Cutting a bell pepper is super easy.
First, slice off the top and bottom of the bell pepper. Then make a slice down the side and pull the pepper open. Use your hands or a small knife to remove anything inside the pepper, like the seeds. Then flatten the pepper on a cutting board. Now you can easily cut the pepper into slices and dice if desired.
I created this recipe as part of my partnership with Peapod and the recipe website FromthePod.com. I’m part of a group of great food bloggers creating awesome recipes for all of your holiday parties with Peapod in mind.
I love that you can go to any of the recipes on their website and have that recipe’s ingredients put right in your shopping cart. Then all you have to do is unselect the items you already have in your kitchen.
- 1 red bell pepper
- 1 teaspoon extra virgin olive oil
- 4 cloves garlic, minced
- 8 ounces fresh mozzarella pearls
- 2 heads Romaine lettuce, chopped
- 2 cups cherry tomatoes
- 1 cup pepperoni slices, halved
- 1 cup salami slices, halved
- Italian dressing
- Slice a red bell pepper into strips and either very finely dice or pulse in a food processor for several seconds. In a medium bowl mix the pulsed red bell pepper, extra virgin olive oil, garlic, and mozzarella pearls. Set aside for 30 minutes to marinate.
- In a large bowl, combine the romaine lettuce, cherry tomatoes, pepperoni, salami, and mozzarella pearls. When ready to serve, toss with Italian dressing.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 250 Total Fat: 19g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 52mg Sodium: 759mg Carbohydrates: 7g Fiber: 3g Sugar: 3g Protein: 14g