Antipasto Salad - cooking recipe

Ingredients

12 ounces pepperoncini peppers, drained
12 ounces cherry peppers, drained (hotness to taste)
1 (15 ounce) can garbanzo beans, rinsed and drained
8 ounces fresh mushrooms, halved
8 -12 ounces grape tomatoes
1/2 lb provolone cheese, cubed
1 (15 ounce) can black olives, drained
4 ounces sliced pepperoni
8 -12 ounces Italian dressing

Preparation

Combine all ingredients.
Refrigerate at least 30 minutes or overnight.