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Antipasto Pasta Salad
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1 package (16 ounces) penne pasta
1 can (15 ounces) garbanzo beans
1 medium sweet red or green pepper, julienned
2 plum tomatoes, halved lengthwise and sliced
1 bunch green onions, sliced
1 small can artichoke hearts, chopped
4 ounces Monterey Jack cheese, julienned
4 ounces part-skim mozzarella cheese, juilenned
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
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


Cook pasta according to package directions; rinse with cold water and drain. In a large bowl, combine the pasta, beans, vegetables, artichoke hearts, 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.

Makes 18 Servings

Nutritional Info Per Serving (Serving Size 1 Cup)
248 calories, 18 g fat, 24 mg cholesterol, 431 mg sodium, 13 g carbs, 2 g fiber
Recipe Categories
Main Dishes
Side Dishes
Appetizers & Dips
Soups & Stews