Antipasto Platter

Easy, simple ingredient antipasto platter recipe. Very good!

• Ready In: 15 mins
• Serves: 14-16

Ingredients

• 1 (16 ounce) jar  pepperoncini peppers, drained
• 1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas, rinsed
• 2  cups fresh mushrooms, halved
• 2  cups cherry tomatoes, halved
• 1⁄2 lb provolone cheese, cubed
• 1 (6 ounce) can  pitted  olives, drained
• 1⁄2 lb  genoa salami, cubed
• 8  ounces  Italian vinaigrette dressing

Directions

1. In a large bowl, combine the peppers, beans, mushrooms, tomatoes, cheese, olives and salami.
2. Pour vinaigrette over mixture just to coat, toss gently.
3. Refrigerate at least 30 minutes or overnight.
4. Arrange on a lettuce-line platter.
5. Serve with toothpicks.