Antipasto Salad

Antipasto Salad
Adapted from recipegoldmine.com
Antipasto Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

50

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

50

servings

Adapted from recipegoldmine.com

Ingredients

  • 5 pounds vegetable spirals

  • 5 cups pepperoni, diced

  • 5 cups green onions, diced

  • 5 cups black olives, halved

  • 5 cups green olives with pimentos

  • 5 cups garbanzo beans

  • 5 cups kidney beans

  • 5 cups pepperoncini peppers, sliced

  • 10 cups provolone cheese cubes

  • 3 cups fresh chopped parsley

  • 40 ounces Italian dressing

Directions

Cook vegetable spirals in a large amount of water until ala dente. Drain and rinse with cold water. Drain well and transfer to a large bowl. Pour bottled dressing over pasta. Toss to coat well. Add remaining ingredients and toss again. Refrigerate at least 2 hours before serving.

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