Homemade Antipasto Salad

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Ingredients

1 package whole wheat spiral pasta
1 cup chopped green pepper
1 cup chopped seeded tomato
1 cup chopped onion
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/2 pound thinly sliced Genoa salami, julienned
1/2 pound sliced pepperoni, julienned
1/2 pound provolone cheese, cubed
1/2 cup pitted ripe olives, halved
1/2 cup capers

DRESSING:
1/2 cup red wine vinegar
1/4 cup sugar
1 tablespoons dried oregano
1 teaspoons salt
1 teaspoon pepper
1 cup olive oil

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Once the ingredients are gathered the rest is easy!

Directions

Cook pasta according to package directions. Drain; rinse with cold water.

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In large bowl combine pasta, green peppers, tomatoes, onions, beans, salami, pepperoni, cheese and olives

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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.

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