I've made this salad a few times and have finally settled on the version I like the best.  The original recipe is from Real Simple and is good just as written.  It makes a really large batch and is good for a crowd.  However, the flavors are strong, and depending on the kind of pepperoncini that you find it can be on the spicy side.


When making this as written with a dairy-based cheese, it doesn't need to be too far in advance.  When making it with non-dairy cheese, it's better to make it at least a day ahead so that the non-dairy cheese has time to take on some of the flavors of the other ingredients.

Print it: Antipasto Salad