26 antipasto recipes

Eat heartily, accompanied by much loud Italian conversation. In fact, I typed this accompanied by much loud Italian conversation. My parents were here, and both were shouting instructions over my shoulder. They disagreed about the arrangement of the lettuce - my mother said that the hole in the middle of the platter was necessary; my father insisted that it wasn't, saying you can just dump the tuna on top of the lettuce. I finally had to give up on this reply until they went home. So now, in the peace and quiet of the aftermath, I've finished it. Hope you had a wonderful holiday.

Make-ahead Italian pasta salad with rotini, crisp vegetables, and tangy garlic vinaigrette that gets better overnight for easy potluck and picnic perfection.

Vegetarian antipasto pasta salad with rotini, cauliflower, carrots, black olives, and a garlic cider vinegar dressing. Made overnight so the flavors develop fully.

Tofu antipasto salad with bell peppers, mushrooms, olives, and tomatoes in a balsamic-oregano marinade. A colorful vegetarian appetizer or side, no cooking required.

Classic Italian antipasti platter with roasted red peppers, marinated vegetables, olives, and Parmesan served with crusty bread for an elegant no-cook appetizer.

Pickled cauliflower with pearl onions in a tangy mustard-seed brine. Crunchy, bright, and fiery from a single red chili. A classic canning recipe perfect for antipasto plates.

In Sicily bistecche like these are served as an antipasto, a contorno, or, when a charcoal fire is going, as one of many dishes in a mixed grill.

Hot and sweet pickled peppers turn banana peppers into crisp, tangy jars with a sugar-vinegar brine and whole garlic cloves. A classic water-bath canning recipe for sandwiches, pizzas, and antipasto.

Marinated eggplant, an Italian antipasto of golden-fried eggplant slices layered with garlic, bay leaf, rosemary, and red wine vinegar. Keeps up to two weeks in the fridge.

Lemon macerated okra with Kalamata olives, garlic, bay, and thyme. Raw okra pods marinate in lemon juice and olive oil for 2 to 3 days, turning into a tangy Mediterranean antipasto snack.

Italian marinated sun-dried tomatoes preserved in olive oil with basil, garlic, and red pepper flakes. A homemade antipasto topping for bread, pasta, and charcuterie boards.

Pomodori secchi imbottiti: sun-dried tomato "sandwiches" drizzled with garlic and red pepper-infused olive oil. A simple Italian antipasto with intense flavor.

Roasted eggplant and pepper salad with celery, garlic, black olives, red wine vinegar, and oregano. A make-ahead Italian antipasto served at room temperature.

Concia is a Roman Jewish dish of fried zucchini layered with garlic, fresh basil, and white wine vinegar. A make-ahead antipasto that improves overnight.

Garlic marinated olives with lemon, bay leaves, thyme, peppercorns, and sherry. A make-ahead antipasto jar that gets better every day in the fridge.

Pickled string beans: a prize-winning, old-fashioned canning recipe that turns fresh green beans into a sweet-tart, spiced jar staple. Crisp, snappy, and ready for the antipasto platter.