Antipasto Salad

• 1 sm.roasted red pepper chopped
• 1 sm.roasted yellow pepper chopped
• 1/4 lb smoked mozzarella
• 1/4 lb provolone
• 1/4 lb hard salami
• 1/4 lb pepperoni
• (cut all meat & cheese to uniform sizes, mine is #6 cut at the deli then cut in matchsticks)
• 1 jar pepperoncini rings
• 1 sm. can chickpeas
• 1 can olives of your choice
• 1/2 cup basil chopped
• 1/2 cup parsley chopped
• 2 garlic cloves minced
• 1 tbspoon dijon mustard
• 1/3 cup red wine vinegar
• 2 tbspoon balsamic vinegar
• 1 tbspoon water
• 1/2 cup olive oil
• salt and pepper to taste

1. In a large bowl with a tight fitting lid mix first 11 ingredients. Emulsify the remaining ingredients and pour over mixture. Refridgerate overnight turning to coat often.

red pepper, yellow pepper, mozzarella, provolone, hard salami, pepperoni, pepperoncini rings, chickpeas, olives, basil, parsley, garlic, mustard, red wine vinegar, balsamic vinegar, water, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/antipasto-salad-50093775 (may not work)