November 26, 2010

Antipasto Pasta Salad

Prep: 20 mins. 4 hrs. for chilling, Serves 20-22

2 pkg.(16 oz)uncooked Penna pasta
1 green pepper, julienned
1 sweet red pepper,julienned
1 yellow pepper, julienned
1 can(15oz) garbanzo beans, rinsed and drained
1 can(15oz) chickpeas, rinsed and drained.
2 bunch green onions, sliced
6 oz. Monterey Jack cheese, julienned
6 oz. part skim mozzarella cheese, julienned
6 oz. brick or provolone cheese, julienned
6 oz. thinly sliced hard salami, julienned
6 oz. thinly sliced pepperoni
2 can.(2-1/4oz) sliced ripe olives,drained
2 Tbsp. minced fresh chives
4 plum tomatoes, sliced and halved

Basil Vinaigrette:
2/3 cup. vegetable oil
1/3 cup. red wine vinegar
3 tbsp. minced fresh basil
1 garlic clove, minced
1/4 tsp. salt

   Cook the pasta according to directions; rinse under cold water and drain, In a large bowl, combine the pasta, vegetables, cheeses, meats, olives, chives and tomatoes.
   In a small bowl, whisk together the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving.

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