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Antipasto Salad
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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
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
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |