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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 50 |
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This colorful salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian. Ingredients:
2 packages (1 pound each) spiral pasta |
4 cups chopped green peppers |
4 cups chopped seeded tomatoes |
3 cups chopped onions |
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained |
1 pound thinly sliced genoa salami, julienned |
1 pound sliced pepperoni, julienned |
1/2 pound provolone cheese, cubed |
1 cup pitted ripe olives, halved |
dressing: |
1 cup red wine vinegar |
1/2 cup sugar |
2 tablespoons dried oregano |
2 teaspoons salt |
1 teaspoon pepper |
1-1/2 cups olive oil |
Directions:
1. Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta, green peppers, tomatoes, onions, beans, salami, pepperoni, cheese and olives.
2. Place vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over pasta salad; toss to coat. Refrigerate, covered, 4 hours or overnight. Yield: 50 (3/4-cup) servings.
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