Italian! Pure Italian is what comes to mind when I take a bite of this antipasto! Of course, I know it is Italian! LOL! I made this for the first time to bring to a church potluck. I am so glad I did, I took one carefully created bite of every ingredient onto one big spoon and wow the taste of all the flavors together were so delicious. I need to forget about it until the potluck because I could so eat a big bowl of it! Yumminess! Also another ingredient that came to mind to add to this dish is already cooked cheese tortellini. This could really be a meal on its own if you add the tortellini.
http://www.tasteofhome.com/Recipes/Antipasto-Platter
Ingredients
- 1 jar (24 ounces) pepperoncinis, 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 (I sliced these in halves)
- 1 package (3-1/2 ounces) sliced pepperoni (I cut these with scissors into quarters)
- 1 bottle (8 ounces) Italian vinaigrette dressing
- Lettuce leaves (I left this out because I was bringing it for a potluck and it needed to be easy to serve so I kept it in a large bowl and made all the ingredients bite-sized, that is why I cut up the black olives and the pepperonis, I had no intention of serving with toothpicks, that would have taken forever to pick through in a potluck line)
Directions
- In a large bowl, combine the peppers, 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.
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| The large bowl I mixed, stored, and will be bringing the salad in |
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| Just in case you are wondering what Peperoncini's are. |
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| The dressing I used to toss with the antipasto, very yummy. I got it at Walmart. |
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| All bite-sized and easy to eat with a fork at a potluck. |
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