Antipasto Pasta Salad*

By michaelmeiner

Ingredients

• 8 ounces rotini or bow tie pasta -- cooked
• 1 roasted pepper -- cut into 1/4" dice
• 1/2 small red onion -- very thinly sliced
• 3/4 cup sliced black olives
• 2 sun dried tomatoes -- coarsely chopped packed in oil
• 1 15 ounce can chickpeas
• 1 shallot -- minced
• 6 ounces (1/2 small) salami -- cut into 1/4" dice
• 1/4 pound Mexican turkey breast
• 3 pepperoncini pepper -- very thinly sliced
• DRESSING
• 1/2 cup red wine vinegar
• 1 Tablespoon balsamic vinegar
• 1/4 teaspoon dried oregano
• 1/4 teaspoon thyme
• 1/4 teaspoon basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup olive oil

Preparation

Step 1

In a large bowl, combine the roasted red pepper, red onion, olives, sun dried tomatoes, chickpeas, shallot, salami, turkey and pepperoncini. Toss with pasta.

Combine dressing ingredients. Toss with pasta mixture.