Antipasto

By kjs1010

Ingredients

• 1 bottle (8oz) Italian dressing
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 pkg (3 oz) pepperoni slices
• 1-2 cups halved cherry tomatoes
• 1 cup pitted ripe olives
• 10 pepperoncini peppers
• 4 oz mozzarella or provolone cheese, cut into bite size pieces or sticks
• 1 can (15 oz) garbanzo beans, rinsed and drained
• 1 jar roasted red pepper, cut into bite size pieces

Preparation

Step 1

Pour dressing over artichokes, pepperoni, tomatoes, olives, pepperoncinis, cheese, garbanzo beans, and roasted peppers in shallow dish; cover.

Refrigerate several hours or overnight to marinate. Drain, reserving marinade.

Arrange pepperoni, vegetables and cheese on platter. Serve with reserved marinade.