REDPACK© Carnivale Inspired Antipasto Salad Recipe and GIVEAWAY

REDPACK© Carnivale Inspired Antipasto Salad Recipe and GIVEAWAY

For today’s Antipasto Salad, I have paired up with REDPACK© tomatoes to honor the traditional Italian winter festival, Carnevale. To celebrate I have brought you an inspired dish along with a chance at a winning a REDPACK© tomato giftpack!

REDPACK© was kind enough to send out my own personal gift set along with some classic Italian recipe ideas. I recently hosted an “Italian Night” themed 30th birthday celebration. This Antipasto Salad recipe was the perfect side dish alongside my pasta fueled spread.  I loved that it had all my favorites like sharp cheeses, cured meat, briny olives and artichokes, and of course those sweet tomatoes all in one dish. It was so simple to toss all the ingredients together and it also fed quite a crowd.

Another way I incorporated my REDPACK© tomatoes was in my signature eggplant parm and the sausage, peppers and onions that were also served at the party as well.  So I need to extend a BIG thank you to REDPACK for powering a large portion of our feast at my fiancés 30th.

I am sharing their Antipasto recipe below but I encourage you to visit their website for more recipe ideas!

  • As for the Giveaway… We will be giving 1 lucky reader a prize pack
  • In order to win all you have to do is comment on this blog post OR Behind the Plates Facebook wall: with what dish you would cook up if you won this prize pack! 1 winner will be selected at random this coming Friday, February 27th.
  • REDPACK©  also will be hosting a Facebook promotion at  running Feb. 19th – March 3

…all for the love of this dish


REDPACK© Carnivale Inspired Antipasto Salad Recipe and GIVEAWAY

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 8-10 servings


  • 4 ounces Genoa Salami, cut into bite size pieces
  • 4 ounces of pepperoni, cut into bite size pieces
  • 4 ounces provolone cheese, cut into bite size pieces
  • 4 ounces fresh mozzarella, cut into bite size pieces
  • 1, 28 oz can REDPACK© © diced tomatoes in Juice, drained
  • 1, 14 oz can artichokes, drained and cut into bite size pieces
  • ½ , 12 oz jar of roasted red peppers, drained and sliced
  • ½ cup pitted Kalamata olives
  • ¼ cup pitted green olives
  • 1 small red onion, halved lengthwise and thinly sliced crosswise
  • 1 tbsp, extra virgin olive oil
  • 3 tbsp red wine vinegar
  • Salt and pepper to taste
  • ¼ cup fresh basil leaves


  1. Combine salami, pepperoni, provolone, and mozzarella, diced tomatoes, and artichokes in a large bowl. Add roasted red peppers and about 3 tbsp of their juice.
  2. Mix in chopped onions and olives. Drizzle with olive oil followed by red wine vinegar, salt and pepper. Salad can be made ahead of time and refrigerated until time to serve.
  3. Tear the basil leaves into bite size pieces and add to salad just before serving. Mix thoroughly and serve.
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  1. Lauren
    February 24, 2015 / 9:29 am

    I would make lasagna.

    • Missy Somers
      February 25, 2015 / 9:08 pm

      Always a classic!

  2. Annette
    February 25, 2015 / 12:58 am

    I’d use these to make my favorite soup recipe: Tuscan Vegetable Soup.

    • Missy Somers
      February 25, 2015 / 9:08 pm


    • Missy Somers
      February 27, 2015 / 3:36 pm

      Annette-you have won the RedPack Gift pack. Can you please e-mail with your full name and address so we can send it off to you? Congratulations!!

  3. rachel
    February 25, 2015 / 9:17 am

    I’d make tomato soup for sure, plus homemade meatballs!

    • Missy Somers
      February 25, 2015 / 9:08 pm

      That sounds delicious!

  4. August 3, 2015 / 6:08 pm

    During the promotion period, Redpack will also share some fun Italian recipes featuring its own tomato products, including Tuscan Tomato Bruschetta, Antipasto Salad, and Authentic Italian Gravy.

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