Barley Antipasto

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 12
• 1 cup pearl barley
• 3 cups water
• 1/2 lb provolone cheese, cut into 1/4-inch cubes
• 1/2 lb salami, cut into small dice (use good italian salami for the best results)
• 1 (16 ounce) can artichoke hearts, drained and quartered
• 1 cup pepperoncini pepper, rings drained (or 2/3 cup whole pepperoncini, drained and sliced into rings)
• 3/4 cup red bell pepper, seeded and chopped
• 8 medium button mushrooms, sliced
• 1/2 cup kalamata olives or 1/2 cup black olives, chopped
• 1/4 cup fresh parmesan cheese, shredded (don't use the dried stuff in the green canister)
• 3 tablespoons fresh basil leaves, chopped
• 3 tablespoons fresh italian parsley, chopped
• 1/3-1/2 cup italian dressing (either store bought or your own recipe)

Recipe

• 1 bring water to boil in a medium saucepan.
• 2 add barley and return to boil.
• 3 reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
• 4 cool.
• 5 in large bowl, combine cooked and cooled barley, cheese, salami and vegetables.
• 6 drizzle with salad dressing and toss to coat.
• 7 cover and chill 2 hours.
• 8 just before serving, toss again, adding more dressing if necessary.