Antipasto Pasta Salad W/Basil Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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This is from Razzle Dazzle Recipes. Cook time is refrigeration time. 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.
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