Antipasto Salad

By MKMILLION

Ingredients

• 1/3 cup olive oil
• 1/4 cup wine vinegar
• 1 tablespoon capers -- chopped
• 1 1/2 teaspoons oregano leaves -- crushed
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper -- ground
• 8 ounces rotini
• 1 can (16 oz) red kidney beans -- drained and rinsed
• 1 can (10.5 oz) garbanzo beans -- drained and rinsed
• 1/4 cup salad olives -- chopped
• 2 tablespoons parsley -- chopped
• 1/4 pound boiled ham -- sliced and cut in strips
• 1/4 pound provolone cheese -- sliced and cut in strips
• 1/4 pound hard salami -- sliced and cut in strips
• 1/4 cup roasted peppers -- cut in strips
• 1 can marinated artichoke hearts

Preparation

Step 1

To prepare dressing: combine oil, vinegar, capers, oregano, salt, garlic powder and black pepper. Set aside.

Cook rotini according to package directions. Rinse and drain; place in a large serving bowl.

Add kidney beans, chick peas, salad olives, parsley, reserved dressing and the ham, cheese, salami, roasted pepper strips and the marinated artichoke hearts to the rotini. Toss well and refrigerate until chilled, about 1 hour.


NOTES : Substitute 1 can salmon or tuna for ham