Antipasto Platter

By kimvess

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

Details

Servings 14
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat.
Refrigerate for at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks. Yield: 14-16 servings.