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Antipasto Platter

We entertain often, and this one of our favorite "party pleasers". It's such a refreshing change from the usual chips and dip. —Teri Lindquist, Gurnee, Illinois
14-16 ServingsPrep: 10 min. + chilling

Ingredients

  • 1 jar (32 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
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 1 bottle (8 ounces) Italian vinaigrette dressing
  • Lettuce leaves

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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