Antipasto Pasta Salad W/Basil Vinaigrette

Submitted by Yia Yia

"This is from Razzle Dazzle Recipes. Cook time is refrigeration time."

 

• Ready In: 2hrs 15mins
• Ingredients: 18
• Serves: 4-6

ingredients

• 1 (16 ounce) package pasta, cooked
• 1 green pepper, juliennned
• 15 ounces garbanzo beans, rinsed and drained
• 4 ounces monterey jack cheese, julienned
• 4 ounces mozzarella cheese, julieneed
• 4 ounces provolone cheese, juliennned
• 6 green onions, slices
• 4 ounces hard salami, thinly sliced, julienned
• 2 1⁄4 ounces sliced ripe olives, drained
• 3 ounces pepperoni, thinly sliced
• 1 -2 tablespoon fresh chives, minced
• 2 plum tomatoes, sliced and halved
• basil vinaigrette
• 2⁄3 cup olive oil
• 1⁄3 cup red wine vinegar
• 3 tablespoons fresh basil, chiffonade (or 1 T dried)
• 1 garlic clove, minced
• 1⁄4 teaspoon salt

directions

1. In a large salad bowl, combine first 12 ingredients.
2. Combine dressing ingredients in a small bowl, pour over salad; toss to coat.
3. Cover and refrigerate.
4. Toss before serving.

Reviews

[mianbao]

This makes a delicious pasta salad, just perfect for the hot weather we've been getting. I did scale the recipe to half, because of the small number of diners, and made a few changes with the salad ingredients - only two types of cheese, only one kind of sausage, no chives - but tried to maintain proportions, and didn't make any other changes. Thank you very much for posting this recipe. I'm very glad I tried it.