olive salad for muffuletta sandwiches

Ingredients

• 1 quart jar mixed pickled vegetables (containing cauliflower, onion, carrot, pepper and celery)
• 1 jar 16-oz jar pitted green olives, drained
• 2 cans 2 1/4 oz. cans ripe olives, drained and chopped
• 1/2 cup olive oil
• 1/4 cup pepperoncini peppers, chopped
• 2 tablespoons capers
• 1 tablespoon garlic, minced
• 1 1/2 teaspoons dried parsley flakes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1 - red onion, quartered (optional)
• 1 jar 7.25 oz. jar roasted red peppers, drained and coarsely chopped (optional)