Marinated Antipasto Medley

• 8 ounces Colby-Monterey Jack cheese, cut into 1/2-inch cubes
• 1 jar (10 ounces) pimiento-stuffed olives, drained
• 1 jar (16 ounces) cocktail onions, drained
• 1 cup grape tomatoes
• 6 ounces pepperoni, cut into 1/2-inch cubes
• 1/4 cup olive oil
• 2 tablespoons cider vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1/8 teaspoon Louisiana-style hot sauce

1. In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients; pour over vegetable mixture and toss to coat. Cover and refrigerate for at least 3 hours. Stir before serving. Serve with a slotted spoon.

cheese, pimiento, cocktail onions, grape tomatoes, pepperoni, olive oil, cider vinegar, sugar, salt, dried basil, oregano, garlic, pepper, hot sauce

Taken from www.tasteofhome.com/recipes/marinated-antipasto-medley/ (may not work)