Antipasto Salad

By bakers_delight85

Ingredients

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

Details

Servings 50

Preparation

Step 1

Cook pasta according to package directions. Drain and rinse in cold water. In large bowls, combine the pasta, green peppers, tomatoes, beans, onions, salami, pepperoni, cheese and olives.
In a bowl, whisk the oil, vinegar, oregano, salt and pepper. Pour over pasta salad and toss to coat. Cover and refrigerate for 4 hours or overnight.