Quick Antipasto Pasta Salad Recipe

Quick, simple, and very tasty, as long as you let it sit overnight. You can eat it right away but the red wine vinegar may be a tad strong still.

This recipe is:

Quick

60% would make again

18 Servings

Prep/Total Time: 30 min.

Ingredients

1 package (16 ounces) penne pasta

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

1 medium sweet red or green pepper, julienned

2 plum tomatoes, halved lengthwise and sliced

1 bunch green onions, sliced

4 ounces Monterey Jack cheese, julienned

4 ounces part-skim mozzarella cheese, juilenned

4 ounces brick or provolone cheese, julienned

4 ounces thinly sliced hard salami, julienned

3 ounces thinly sliced pepperoni

1 can (2-1/4 ounces) sliced ripe olives, drained

1 to 2 tablespoons minced chives

BASIL VINAIGRETTE:

2/3 cup canola oil

1/3 cup red wine vinegar

3 tablespoons minced fresh basil or 1 tablespoon dried basil

1 garlic clove, minced

1/4 teaspoon salt

Directions

• Cook pasta according to package directions; rinse with cold water and drain. In a large bowl, combine the pasta, beans, vegetables, cheeses, meats, olives and chives.
• In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving. Yield: 18 servings.

Nutritional Analysis:

• 1 cup equals 248 calories, 18 g fat (5 g saturated fat), 24 mg cholesterol, 431 mg sodium, 13 g carbohydrate, 2 g fiber, 9 g protein.