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Potluck Antipasto Pasta Salad

Name: Potluck Antipasto Pasta Salad
Prep time: 30 min
Total time: 30 min
Yield: 18 servings.
Cuisine: Europe, Italian
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

13 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

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

Potluck Antipasto Pasta Salad Recipe photo by Taste of Home

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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; toss to coat. Cover and refrigerate. Toss before serving.

Test Kitchen Tips

To keep pasta from sticking together when cooking, use a large pot with plenty of water. Add a little cooking oil if desired (this also prevents boiling over).

A Monterey, California, businessman named David Jacks made Monterey Jack cheese popular in the late 1800s by shipping it to San Francisco and other areas of the U.S.

Check out 25 pasta salad recipes Grandma used to make.

Nutrition Facts

1 cup: 306 calories, 19g fat (5g saturated fat), 25mg cholesterol, 426mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 12g protein.

Potluck Antipasto Pasta Salad

Total Time

Makes

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