Antipasto Platter

Name: Antipasto Platter
Prep time: 10 min
Total time: 10 min
Ingredients: 1 jar (24 ounces) pepperoncini, drained; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 2 cups halved fresh mushrooms; 2 cups halved cherry tomatoes; 1/2 pound provolone cheese, cubed; 1 can (6 ounces) pitted ripe olives, drained; 1 package (3-1/2 ounces) sliced pepperoni; 1 bottle (8 ounces) Italian vinaigrette dressing; Lettuce leaves

4.9

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 9.5

Author : Joy Manning

Ingredients

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1 jar (24 ounces) pepperoncini, drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained2 cups halved fresh mushrooms2 cups halved cherry tomatoes1/2 pound provolone cheese, cubed1 can (6 ounces) pitted ripe olives, drained1 package (3-1/2 ounces) sliced pepperoni1 bottle (8 ounces) Italian vinaigrette dressingLettuce leaves

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Instructions

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Step 1

In a large mixing bowl, combine the drained pepperoncini, rinsed garbanzo beans, halved fresh mushrooms, halved cherry tomatoes, cubed provolone cheese, drained ripe olives and sliced pepperoni. Pour the Italian vinaigrette dressing over the mixture. Toss everything together gently, making sure each ingredient is evenly coated with the dressing.

Step 2

Cover the bowl with plastic wrap or beeswax wrap and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. When ready to serve, arrange the antipasto mixture on a lettuce-lined platter. Serve with toothpicks for easy snacking.