Recipe for cooking antipasto salad

Super Salad Recipes :: Large Yield Salads

Antipasto Salad

5 lb. vegetable spirals
5 C. pepperoni, diced
5 C. green onions, diced
5 C. black olives, halved
5 C. green olives with pimentos
5 C. garbanzo beans
5 C. kidney beans
5 C. pepperoncini peppers, sliced
10 C. provolone cheese cubes
3 C. fresh chopped parsley
40 oz. Italian dressing

Cook vegetable spirals in a lrg. amount of water until ala dente. Drain and rinse with cold water. Drain well and transfer to a lrg. bowl. Pour bottled dressing over pasta. Toss to coat well.

Add remaining ingredients and toss again. Refrigerate at least 2 hr. before servings.

Servings 50 - 60.