1 pound fully cooked ham, cubed
8 oz. pepperoni, cubed
8 oz parmesan cheese, cubed
16 oz sliced banana peppers
8 oz sliced jalapeno peppers (optional)
12 oz grape tomatoes, halved
12 oz white mushrooms, sliced
16 oz dill snacker pickles, cut in quarters
16 oz green olives
8 oz ripe olives (small)
8 oz zesty italian dressing
8 oz sliced carrots
8 oz cauliflower florets
8 oz broccoli florets
4 oz green onions, chopped
You can leave out anything you really, really can’t deal with. And don’t sweat the exact amounts of each ingredient too much.
Go ahead and buy your peppers, olives, pickles, and whatever else in jars or cans in the condiments isle; it’s ok. Drain everything that came in a jar or a can.
If you want, you can get the carrots, cauliflower, and broccoli all in one bag in the frozen vegetable freezer. If you do it that way, thaw them first. I even cheat and by my mushrooms chopped already.
The grape tomatoes you are going to have to cut in half yourself. If you don’t they are going to make your antipasto needlessly difficult to eat. The mini dill snacker pickles you will have to cut up yourself.
Mix all of the above together in a cauldron of some sort (minimum 2 gallon size). It’s great, dense, flavorful, nutritious snack food. Remember to mix it up each time before you take a serving.