Antipasto Platter

9 ingredients
2 steps

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

Directions

  1. 1
    In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat.
  2. 2
    Refrigerate at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks.

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