Follow these steps for perfect results
pepperoncini peppers
drained
cherry peppers
drained
garbanzo beans
rinsed and drained
fresh mushrooms
halved
grape tomatoes
provolone cheese
cubed
black olives
drained
sliced pepperoni
sliced
Italian dressing
Drain pepperoncini peppers.
Drain cherry peppers.
Rinse and drain garbanzo beans.
Halve fresh mushrooms.
Combine pepperoncini peppers, cherry peppers, garbanzo beans, fresh mushrooms, grape tomatoes, provolone cheese, black olives, and pepperoni in a large bowl.
Pour Italian dressing over the salad.
Gently toss all ingredients to combine.
Refrigerate for at least 30 minutes to allow flavors to meld, or refrigerate overnight for best results.
Expert advice for the best results
Add artichoke hearts for extra flavor and texture.
Marinate the salad overnight for a more intense flavor.
Everything you need to know before you start
10 minutes
Can be made a day ahead.
Serve in a chilled bowl or platter.
Serve as an appetizer.
Serve as a side dish.
Serve as a light lunch.
Complements the salad's acidity.
Discover the story behind this recipe
Commonly served as a starter course in Italian meals.
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