Antipasto Salad

Name: Antipasto Salad
Prep time: 15 min
Total time: 15 min
Yield: 12 serving(s)
Ingredients: 12 ounces pepperoncini peppers, drained; 12 ounces cherry peppers, drained (hotness to taste); 1 (15 ounce) can garbanzo beans, rinsed and drained; 8 ounces fresh mushrooms, halved; 8 -12 ounces grape tomatoes; 1/2 lb provolone cheese, cubed; 1 (15 ounce) can black olives, drained; 4 ounces sliced pepperoni; 8 -12 ounces Italian dressing

Submitted by ratherbebaking

"A great appetizer. Easy to make and taste great, nice change. Allow at least 30 minutes to refrigerate."

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photo by ratherbebaking

Ready In:: 15mins
Ingredients:: 9
Serves:: 12

ingredients

12 ounces pepperoncini peppers, drained
12 ounces cherry peppers, drained (hotness to taste)
1 (15 ounce) can garbanzo beans, rinsed and drained
8 ounces fresh mushrooms, halved
8 -12 ounces grape tomatoes
¹⁄₂ lb provolone cheese, cubed
1 (15 ounce) can black olives, drained
4 ounces sliced pepperoni
8 -12 ounces Italian dressing

directions

Combine all ingredients.
Refrigerate at least 30 minutes or overnight.

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Reviews

This was fantastic. I had to have a taste immediately after making this. Everything tastes wonderful together. I used green olives instead of black olives-bought by mistake. Definately looking forward to leftovers after all the flavors marry. Thanks for sharing.

Amber of AZ

Tweaks

This was fantastic. I had to have a taste immediately after making this. Everything tastes wonderful together. I used green olives instead of black olives-bought by mistake. Definately looking forward to leftovers after all the flavors marry. Thanks for sharing.

Amber of AZ