Antipasto Salad with Dressing

Ingredients

 * 1) ANTIPASTO SALAD:
 * 1 (16 oz.) can artichoke hearts (drained and sliced)
 * 1 c. celery, diced
 * 1 stick pepperoni, diced
 * 1 c. provolone, diced
 * 1/2 c. Mozzarella cheese, diced
 * 1/2 c. red onion, diced
 * 1/2 c. pitted black olives
 * 1 pt. cherry tomatoes
 * 1 each green and yellow pepper, cut into thin wedges
 * 1 (10 1/2 oz.) can chick peas (drained)
 * 1/2 c. stuffed green olives
 * 1 (16 oz.) can canneloni beans
 * Sliced Italian bread
 * 1) ANTIPASTO DRESSING:
 * 3 med. cloves garlic, crushed
 * 3 tbsp. chopped fresh basil or 1 tbsp. dried basil
 * 1/2 tsp. oregano
 * 1 tbsp. parsley
 * 1/2 teaspoon salt (or to taste)
 * pepper to taste
 * 1/4 c. balsamic vinegar
 * 1/4 c. red wine vinegar
 * 1 1/4 c. olive oil

Directions

 * 1) Toss all ingredients (except dressing) in a large bowl. Add dressing and toss.
 * 2) Transfer all to a large bowl. Refrigerate for at least one hour. Serve with sliced Italian bread.
 * 3) In a medium bowl, whisk all above ANTIPASTO DRESSING ingredients until well blended.
 * 4) Pour immediately over antipasto salad. Then follow salad directions.