Antipasto Salad

Yield: Makes 6-8 servings

Ingredients

3/4 cup prepared Italian salad dressing

2 teaspoons Dijon mustard

3 Tablespoons chopped fresh basil

3/4 pound sliced Genoa OR other hard salami, cut into thin strips

1/2 pound provolone cheese, cut into 1/2- inch cubes

1 can (15 ounce) garbanzo beans, rinsed and drained

3 large tomatoes, seeded and chopped

6 sun-dried tomatoes packed in oil, cut-up

1 medium green bell pepper, cut into thin strips

1 bunch green onions, thinly sliced

1/2 cup ripe olive pieces

1 cup penne pasta, cooked according to package directions, drained and cooled to room temperature

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

Please note that some ingredients and brands may not be available in every store.

Community Foods Market Recipes

https://2666.iga-web.com/Recipes/Detail/3980/Antipasto_Salad

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