Printable | Taste of Home

Antipasto Salad

2 packages (1 pound each) spiral pasta
4 cups chopped green peppers
4 cups chopped seeded tomatoes
3 cups chopped onions
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1 pound thinly sliced Genoa salami, julienned
1 pound sliced pepperoni, julienned
1/2 pound provolone cheese, cubed
1 cup pitted ripe olives, halved
1-1/2 cups olive oil
1 cup red wine vinegar
1/2 cup sugar
2 tablespoons dried oregano

Printed from tasteofhome.com Sep 5, 2008

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Antipasto Salad cont.

2 teaspoons salt
1 teaspoon pepper

Cook pasta according to package directions. Drain and rinse in cold
water. In large bowls, combine the pasta, green peppers, tomatoes,
onions, beans, salami, pepperoni, cheese and olives. In a large
bowl, whisk the oil, vinegar, sugar, oregano, salt and pepper. Pour
over pasta salad; toss to coat. Cover and refrigerate for 4 hours or
overnight.

Yield: 50 (3/4-cup) servings.