Antipasto Pasta Salad

Antipasto Pasta Salad

1 lb. penne or tube pasta, cooked
1 green pepper, julienned
15 oz. can garbanzo beans, rinsed & drained
4 oz. Monterey Jack cheese, julienned
4 oz. mozzarella cheese, julienned
4 oz. brick or provolone cheese, julienned
1 bunch green onions, sliced
4 oz. hard salami, thin sliced, julienned
2-1/4 oz. sliced ripe olives, drained
3 oz. thinly sliced pepperoni
1 or 2 Tbsp fresh chives, minced
2 plum tomatoes, sliced and halved

Basil Vinaigrette:
2/3 cup oil
1/3 cup red wine vinegar
3 Tbsp minced fresh basil or 1 Tbsp dried
1 garlic clove, minced
1/4 tsp salt

In a large salad bowl, combine first 12 ingredients.

Combine dressing ingredients in a small bowl Pour over salad; toss to coat.

Cover and refrigerate.

Toss before serving.

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