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Antipasto Salad



  • 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


  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.
  2. Pour bottled dressing over pasta. Toss to coat well.
  3. Add remaining ingredients and toss again.
  4. Refrigerate for at least 2 hours before serving.

Serves 50 - 60.


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