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Potluck Antipasto Pasta Salad

Potluck 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. —Bernadette Nelson, Arcadia, California
18 ServingsPrep/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, julienned
  • 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;
© Taste of Home 2013

2 of 2

Potluck Antipasto Pasta Salad (continued)

Directions (continued)

  • toss to coat. Cover and refrigerate. Toss before serving. Yield: 18
  • servings.
Nutrition Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013