Antipasto Platter

I made this for our Christmas party and it was big hit! I made it a day ahead for maximum flavor. I used a large can of ripe olives since DH loves them. Cooking time is marinating time. While it may not meet the definition of a "true" antipasto, it is delicious and has just the right amount of ingredients.

• Ready In: 24 hrs 20 mins
• Serves: 14-16

Ingredients

• 1 (24 ounce) jar  pepperoncini peppers, drained
• 1 (15 ounce) can garbanzo beans or 1 (15 ounce) can chickpeas, rinsed and drained
• 2  cups  halved fresh mushrooms
• 2  cups  halved cherry tomatoes
• 1⁄2 lb provolone cheese, cubed
• 1 (6 ounce) can pitted ripe olives
• 3 1⁄2 ounces  sliced  pepperoni
• 1 (8 ounce) bottle  Italian vinaigrette dressing
•  red leaf lettuce

Directions

1. In a large bowl, combine the pepperoncini, beans, mushrooms, tomatoes, cheese, olives, and pepperoni.
2. Pour vinaigrette over all and mix gently.
3. Refrigerate for at least 30 minutes ~ overnight is best.
4. Arrange on a lettuce-lined platter and serve with toothpicks.