Antipasto Salad - cooking recipe

Ingredients

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

Preparation

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.