Potluck Antipasto Pasta Salad Recipe
- 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
- 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; toss to coat. Cover and refrigerate. Toss before serving. Yield: 18 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Potluck Antipasto Pasta Salad
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The prep for this was daunting and I found it bland. I will try it again and experiment with adding additional seasoning.
The husband loved it. Was easy to make. I used Italian dressing in place of the vinaigrette. Great summer time dish with a slice of homemade bread.
My daughter ask me frequently to fix this salad for her to take for lunch to school.
I prefer to use the mini pasta and the mini peperoni for her, but I also have used the garden delight penne pasta with the regular peperoni. It is one of our family favorite.
Try whole wheat pasta or the new low carb pasta for a low carb Antipasto Salad. Very tasty - great summer potluck for church.
Will be trying this recipe but, with whole wheat pasta..Looks good
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