Taste of Home
Potluck Antipasto Pasta Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 18 servings.
I love trying new recipes, and this one for Italian 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
Ingredients
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1 package (16 ounces) penne pasta
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1 medium sweet red or green pepper, julienned
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2 plum tomatoes, halved lengthwise and sliced
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1 bunch green onions, sliced
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4 ounces Monterey Jack cheese, julienned
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4 ounces part-skim mozzarella cheese, julienned
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4 ounces brick or provolone cheese, julienned
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4 ounces thinly sliced hard salami, julienned
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3 ounces thinly sliced pepperoni
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1 can (2-1/4 ounces) sliced ripe olives, drained
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1 to 2 tablespoons minced chives
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BASIL VINAIGRETTE:
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2/3 cup canola oil
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1/3 cup red wine vinegar
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3 tablespoons minced fresh basil or 1 tablespoon dried basil
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1 garlic clove, minced
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1/4 teaspoon salt
Directions
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1.
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.
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2.
In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving.
Nutrition Facts
1 cup: 306 calories, 19g fat (5g saturated fat), 25mg cholesterol, 426mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 12g protein.
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