Antipasto Pasta Salad Recipe
I love trying new recipes, and this one for pasta salad tops all other varieties I've tried. With beans, cheese, sausage and vegetables, it's a hearty complement to any meal.
This recipe is:
Quick
* 18 Servings
* Prep/Total Time: 30 min.
Ingredients
* 1 package (16 ounces) penne pasta
* 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
* 1 medium sweet red or green pepper, julienned
* 2 plum tomatoes, halved lengthwise and sliced
* 1 bunch green onions, sliced
* 4 ounces Monterey Jack cheese, julienned
* 4 ounces part-skim mozzarella cheese, juilenned
* 4 ounces brick or provolone cheese, julienned
* 4 ounces thinly sliced hard salami, julienned
* 3 ounces thinly sliced pepperoni
* 1 can (2-1/4 ounces) sliced ripe olives, drained
* 1 to 2 tablespoons minced chives
*
BASIL VINAIGRETTE:
* 2/3 cup canola oil
* 1/3 cup red wine vinegar
* 3 tablespoons minced fresh basil or 1 tablespoon dried basil
* 1 garlic clove, minced
* 1/4 teaspoon salt
Directions
* Cook pasta according to package directions; rinse with cold water and drain. In a large bowl, combine the pasta, beans, vegetables, cheeses, meats, olives and chives.
* In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving. Yield: 18 servings.
Nutritional Analysis: 1 cup equals 248 calories, 18 g fat (5 g saturated fat), 24 mg cholesterol, 431 mg sodium, 13 g carbohydrate, 2 g fiber, 9 g protein.
Antipasto Pasta Salad published in Home-Style Soups, Salad and Sandwiches Cookbook , p51
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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