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Potluck Antipasto Pasta Salad
Ingredients
  • 1 package (16 ounces) penne pasta
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 medium sweet red or green pepper, julienned
  • 2 plum tomatoes, halved lengthwise and sliced
  • 1 bunch green onions, sliced
  • 4 ounces Monterey Jack cheese, julienned
  • 4 ounces part-skim mozzarella cheese, julienned
  • 4 ounces brick or provolone cheese, julienned
  • 4 ounces thinly sliced hard salami, julienned
  • 3 ounces thinly sliced pepperoni
  • 1 can (2-¼ ounces) sliced ripe olives, drained
  • 1 to 2 tablespoons minced chives
  • subheading: BASIL VINAIGRETTE:
  • ⅔ cup canola oil
  • ⅓ cup red wine vinegar
  • 3 tablespoons minced fresh basil or 1 tablespoon dried basil
  • 1 garlic clove, minced
  • ¼ teaspoon salt
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