Rayna's Freezer Antipasto10 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 50 min
“This great tasting antipasto is easy to make because all the ingredients go into one pot. A variety of vegetable flavors combine to make this freezer stored treat a great holiday gift I keep it on hand all year; it's great for impromptu entertaining!” - by Rayna Jordan
Original recipe yields 12 cups
- In a large saucepan over medium high heat, mix the pearl onions, canned mushrooms, red bell pepper, green bell pepper, green olives, black olives, dill pickles, green beans, tuna, ketchup, vinegar and olive oil. While stirring, bring to a boil. Reduce heat and simmer 20 minutes.
- Remove from heat. Allow to cool completely before transferring to sterile freezer containers, leaving 1 inch of space in the containers. Store in the freezer.
Amount Per Serving (96 total)
- 23 cal
- 1.1 g
- 2.4 g
- < 1%
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"This antipasto tastes just like the store bought kind found in gourmet shops! Not only does it taste great, it's easy and fun to make! Everyone begs for the recipe once they've tried it! Thanks Rayna!..." See more "
"Do you eat this frozen? Is it an appetizer or what do you serve it with. Can't wait to try it...." See more"
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