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 (about 1 cup)
1
jar (7 oz) stuffed large Queen green olives (about 1 cup), drained
1
jar (6 oz) whole mushrooms, drained
1/4
cup refrigerated basil pesto
1/4
cup Italian dressing
1
teaspoon grated orange peel
1/2
teaspoon crushed red pepper flakes
Preparation
In large glass or ceramic serving bowl, mix all antipasto ingredients.
In small bowl, mix all marinade ingredients until blended. Pour marinade over antipasto; toss well. Refrigerate at least 1 hour or until serving time.
