Antipasto Salad (aka The World's Most Fattening Non-Salad Salad)

Antipasto salad is one of those things that is easy to throw together, but still looks pretty impressive.  It's perfect for potlucks, picnics, or parties.  Sorry, I was just going for alliteration there.  It is definitely NOT low-calorie, but that's okay.  Just this once.  Ahem.

Meaty Non-Salad Salad

Although I must admit, when I made this salad the first time, I announced on Facebook, "This salad is pissing me off."  I no longer remember exactly why I said that...  Granted, I say a lot of dumb stuff.  I admit that freely.  I believe there are a few hundred witnesses who would attest to that as well.  See also:  My memory sucks.

Here's what you need:
-1 24 oz jar of pepperoncinis, drained
-1 15 oz can of garbanzo beans OR chickpeas, drained and rinsed
-2 cups halved, fresh mushrooms
-2 cups halved cherry tomatoes
-1/2 lb of provolone cheese, cubed
-1 6 oz can of pitted black olives, drained
-1 3.5 oz package of pepperoni slices
-1 3.5 oz package of salami, sliced
-1 bottle of Italian vinaigrette dressing (or you can make your own and you know, why not?)

Here's what you do:
1.  Throw all of the above in a bowl.
2.  Toss it around.
3.  Cover and refrigerate for at least 30 minutes, but longer is better.  (TWSS.  Sorry.  No, I'm not.)
4.  That's it!

If you are feeling ambitious and want to make your own dressing mix 1 1/2 c evoo (extra virgin olive oil), 1/2 c white wine vinegar, 1 tsp minced garlic, 1 tsp oregano, 2 tbsp dried parsley, and *some* salt and pepper in a blender for 10 seconds.  Allow to sit for approximately 30 minutes, rewhisk, and dump it on.

This makes enough to easily serve 14-16 and makes for great leftovers.  Hopefully, you won't be as inexplicably pissed off as I was the first time I made it.  Or if you are, leave me a comment as to why and maybe it will prompt my memory.