Antipasto Salad

By carlaschwartz

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

Details

Servings 50
Adapted from recipegoldmine.com

Preparation

Step 1

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.