Antipasto Salad

Looking for an easy protein packed lunch idea? This Antipasto Salad recipe is everything delicious and also loaded with plenty of protein and veggies!

There are so many times that I want a salad, but not just “any” salad. I want protein with no pasta and no lettuce. Just meat and veggies, please! That’s why I came up with this easy to make antipasto salad recipe.

With a vegetable chopper, this recipe comes together in about 10 minutes, and you can eat on it all week. It’s low carb, which is a bonus to making your lunch time less heavy and more filling with its protein focus!

There aren’t any “real” measurements to this recipe because you can choose to make as little or as much as you would like. The key thing to remember is…the longer it sits (marinates), the better the flavor will be!

Anyways, let’s dig into this recipe together!!

Antipasto Salad Recipe

Antipasto Salad Ingredients

• Cucumber
• Red Onion
• Sweet Peppers
• Pickled Banana Peppers
• Turkey Lunchmeat
• Ham Lunchmeat
• Pepperoni Slices
• Cheddar Cheese Slices (I used Monterey Jack)
• Olive Garden Signature Italian Dressing (about 1/8-1/4 cup)
• Morton Nature’s Seasons Seasoning Blend (to taste)

How to Make Antipasto At Home

1. Using a veggie chopper, dice up all vegetables, lunch meats, and cheese.
2. Mix all ingredients together well in a medium-sized bowl.
3. Add the dressing and seasoning blend.
4. Refrigerate for at least a couple of hours before serving.

Note: The longer it sits, the better it tastes!

Be sure to grab the printable recipe below and pin this for later!

More Salad Recipes to Try

• Simple Spring Vegetable Salad Recipe
• Easy Chipotle Ranch Pasta Salad
• Chicken Bacon Pasta Salad
• Broccoli Slaw Salad Recipe with Bacon Jam
• Easy Tex-Mex Taco Salad Bowls

Antipasto Salad Recipe

Looking for an easy protein packed lunch idea? This Antipasto Salad recipe is everything delicious and also loaded with plenty of protein and veggies!

Print Pin For Later

Course Lunch, Lunch Ideas, Salad, Salads

Cuisine American

Ingredients

  

• Cucumber
• Red Onion
• Sweet Peppers
• Pickled Banana Peppers
• Turkey Lunchmeat
• Ham Lunchmeat
• Pepperoni Slices
• Cheddar Cheese Slices I used Monterey Jack
• Olive Garden Signature Italian Dressing about 1/8-1/4 cup
• Morton Nature’s Seasons Seasoning Blend to taste

Instructions

 

• Using a veggie chopper, dice up all vegetables, lunch meats, and cheese.
• Mix all ingredients together well in a medium-sized bowl.
• Add the dressing and seasoning blend.
• Refrigerate for at least a couple of hours before serving.

Notes

The longer it sits (marinates), the better it tastes!