Homemade Antipasto Salad

By cindygwest

This makes a huge amount....50 servings.

Ingredients

• DRESSING:
• 2 packages (1 pound each) spiral pasta
• 4 cups chopped green peppers
• 4 cups chopped seeded tomatoes
• 3 cups chopped onions
• 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
• 1 pound thinly sliced Genoa salami, julienned
• 1 pound sliced pepperoni, julienned
• 1/2 pound provolone cheese, cubed
• 1 cup pitted ripe olives, halved
• 1 cup red wine vinegar
• 1/2 cup sugar
• 2 tablespoons dried oregano
• 2 teaspoons salt
• 1 teaspoon pepper
• 1-1/2 cups olive oil

Preparation

Step 1

Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta, green peppers, tomatoes, onions, beans, salami, pepperoni, cheese and olives.
Place vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over pasta salad; toss to coat. Refrigerate, covered, 4 hours or overnight. Yield: 50 (3/4-cup) servings.