Antipasto salad Recipe

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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

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. Pour bottled dressing over pasta. Toss to coat well.

Add remaining ingredients and toss again. Refrigerate at least 2 hours before serving.

Serves 50 - 60.

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