Antipasto Salad

Yield:
Makes 6-8 servings

Ingredients:

  1. 3/4 cup prepared Italian salad dressing
  2. 2 teaspoons Dijon mustard
  3. 3 Tablespoons chopped fresh basil
  4. 3/4 pound sliced Genoa OR other hard salami, cut into thin strips
  5. 1/2 pound provolone cheese, cut into 1/2- inch cubes
  6. 1 can (15 ounce) garbanzo beans, rinsed and drained
  7. 3 large tomatoes, seeded and chopped
  8. 6 sun-dried tomatoes packed in oil, cut-up
  9. 1 medium green bell pepper, cut into thin strips
  10. 1 bunch green onions, thinly sliced
  11. 1/2 cup ripe olive pieces
  12. 1 cup penne pasta, cooked according to package directions, drained and cooled to room temperature
  13. Chopped fresh spinach
Directions:

In a large bowl, mix together Italian dressing, mustard and basil.

Add salami, cheese, beans, fresh and sun-dried tomatoes, green pepper, green onions and olives. Toss to mix well.

Add pasta and toss well. Refrigerate 1 to 2 hours to allow flavors to blend. Toss again before serving. Serve on a bed of chopped fresh spinach.

Source: "365 Easy One-Dish Meals" by Natalie Haughton


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