1can artichoke heartsdrained and quartered, 16 ounces
1cuppepperoncini ringsdrained (or 2/3whole pepperoncini, sliced into rings)
3/4cupchopped red bell pepper
8medium white button mushroomssliced
1/2cupchopped Kalamata or ripe black olives
1/4cupshredded Parmesan cheese
3tablespoonschopped fresh basil leaves
3tablespoonschopped fresh Italian parsley leaves
1/3cupto 1/2prepared Italian salad dressing
In a medium saucepan with lid bring water to a boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. (If using whole-grain barley, it may be necessary to increase cooking time to 50-55 minutes. It may also be necessary to drain off any unabsorbed liquid after cooking.) Cool.
In a large bowl, combine cooked and cooled barley, Provolone cheese, salami, artichokes, pepperoncini, bell pepper, mushrooms, olives, Parmesan cheese, basil, and parsley.
Drizzle with salad dressing and toss to coat. Cover and chill for 2 hours.
Just before serving, toss again, adding more dressing if necessary.