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Antipasto Pasta Salad

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:

Printed from tasteofhome.com Jul 20, 2008

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Antipasto Pasta Salad cont.

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

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.