This Italian Antipasto salad has no pasta which makes it low carb! Its filled with yummy veggies, pepperoni, and mozzarella. It's creamy, salty, crunchy, and delicious! Its going to be one of your favorite healthy recipes!
There is just something about a cold salad that reminds me of picnics and family reunions. You will definitely surprise your family (hopefully in a good way) when they find out this Antipasto Salad is on the menu!
WHAT IS ANTIPASTO?
According to Google...typical ingredients of a traditional antipasto include cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses, pickled meats, and vegetables in oil or vinegar.
I like to use a combo of pepperoni or salami, black olives, bell pepper, zucchini, pepperoncinis, mozzarella pearls, chopped basil, and Italian dressing.
To get started with our antipasto salad, we need to chop our ingredients. I chopped everything in an equal size so it mixed together well.
Throw everything in a bowl and mix in the Italian dressing. Give it a taste and season with salt and pepper.
I then let it hang out in the fridge for about an hour to let the flavors get all yummy.
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This is perfect for a picnic or you could use it as a meal prep lunch for the week and serve it with Italian grilled chicken!
Did you make this Antipasto Salad Recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
- 2 Zucchini, chopped
- 1 Yellow or orange bell pepper, chopped
- 3 oz Pepperoni, chopped
- ½ cup Sliced black olives
- 6 ounces Mozzarella pearls, cut in half
- ⅓ Cup Pepperoncini slices, chopped
- 2 tablespoon Italian Dressing
- Kosher salt and pepper to taste
- ¼ Cup Chopped Basil
- Combine all of the ingredients in a medium size bowl
- Refrigerate for 1 hour and serve chilled
WATCH HOW TO MAKE IT
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.