Antipasto Pasta Salad
I love trying new recipes, and this one for pasta salad tops all other varieties I've tried. With beans, cheese, sausage and vegetables, it's a hearty complement to any meal.
SERVINGS
|
18
|
CATEGORY
|
Low Carb
|
METHOD
|
Chill
|
PREP |
30 min. |
TOTAL
|
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 fresh chives
- BASIL VINAIGRETTE:
- 2/3 cup vegetable 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 together the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving. Yield: 18 servings.