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Antipasto Pasta Salad

Antipasto Pasta Salad

Bring together bold Italian flavors in one bowl with this antipasto pasta salad.

Calories
111
Carbohydrates
37g
Protein
22g
Potassium
577mg
Fiber
2g
Sugar
13g

Ingredients

  • 2 packages (1 pound each) spiral pasta
  • 4 to 5 large tomatoes, chopped
  • 3 large onions, chopped
  • 2 large green peppers, chopped
  • 2 cans (15 to 16 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

Direction

  1. Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta with next 8 ingredients.
  2. For dressing, pulse vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat. Refrigerate, covered, 4 hours or overnight.

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