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Antipasto Platter Recipe


Your guests will love this antipasto platter with marinated pepperoncini, mushrooms, tomatoes, Provolone, olives, and pepperoni.

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Rate this recipe 4.7/5 (14 Votes)


  • 1 (24-ounce) jar pepperoncini, drained
  • 1 (15-ounce) can garbanzo beans or chickpeas, rinsed and drained
  • 2 cups fresh mushrooms, halved
  • 2 cups cherry tomatoes, halved
  • 1/2 pound provolone cheese, cubed
  • 1 (6-ounce) can pitted ripe olives, drained
  • 1 (3 1/2-ounce) package sliced pepperoni
  • 1 (8-ounce) Italian vinaigrette dressing
  • Lettuce leaves


Servings 14
Preparation time 10mins
Cooking time 10mins
Adapted from


Step 1

In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat.

Refrigerate at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks.

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