5 lbs. vegetable spirals
5 C. pepperoni, diced
5 C. green onions, diced
5 C. black olives, halved
5 C. green olives with pimentos
5 C. garbanzo beans
5 C. kidney beans
5 C. pepperoncini peppers, sliced
10 C. provolone cheese cubes
3 C. fresh chopped parsley
40 oz. Italian Dressing

Cook vegetable spirals in a large amount of water until ala dente. Drain and rinse with cold water. Drain well and transfer to a large bowl. Pour bottled dressing over pasta. Toss to coat well.

Add remaining ingredients and toss again. Refrigerate at least 2 hours before serving.

Serves 50 - 60.