- 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.
Reviews for Potluck Antipasto Pasta Salad
"This salad is wonderful! I made it for our granddaughter's baptism celebration and everyone loved it! (We especially liked the variety of ingredients!) I made a few changes to the dressing which included substituting my homemade pesto for the basil, adding 1 tsp. dried oregano, 1 Tbl. sugar and a little more salt...YUM! I can't wait to make it again!"
"The prep for this was daunting and I found it bland. I will try it again and experiment with adding additional seasoning."
"Will be trying this recipe but, with whole wheat pasta..Looks good"
"I have made this several times now this summer and was demanded to bring this to a family reunion coming up. There is alot of prep with this dish but it's so worth it! Very tasty, wouldn't change a thing! Excellent!"
"pasta and low carb don't mixKarin"
"It sounds lovely, but with the pasta present it can't be low carb :)"
"sounds good. Thanks"