Shelly's Recipe

ANTIPASTO PASTA SALAD II

Category: Pasta Salads

1 lb penne or tube pasta, cooked
1 green pepper, julienned
12 oz jar marinated artichoke hearts, drained and coarsely chopped
15 oz can garbanzo beans, rinsed & drained
4 oz Monterey Jack cheese, julienned
4 oz mozzarella cheese, julienned
4 oz brick or provolone cheese, julienned
1 bunch green onions, sliced
4 oz hard salami, thin sliced, julienned
2 1/4 oz sliced ripe olives, drained
3 oz thinly sliced pepperoni
1 or 2 tbsp fresh chives, minced
2 plum tomatoes, sliced and halved

Basil Vinaigrette:
2/3 cup oil
1/3 cup red wine vinegar
3 Tbsp minced fresh basil or 1 Tbsp dried
1 garlic clove, minced
1/4 tsp salt

In a large salad bowl, combine first 12 ingredients. Combine dressing ingredients in a small bowl Pour over salad; toss to coat. Cover and refrigerate. Toss before serving. Optional dressing: Caesar or Italian salad dressing can be substituted.