Average Rating: 4.76923TOTAL TIME: Prep: 50 minutes + chilling Cook: 10 min.
YIELD: 50 servings.Ingredients
- 2 packages (1 pound each) spiral pasta
- 4 to 5 large tomatoes, chopped
- 3 large onions, chopped
- 2 large green peppers, chopped
- 2 cans (15 to 16 ounces each) garbanzo beans or chickpeas, rinsed and drained
- 1 pound thinly sliced Genoa salami, julienned
- 1 pound sliced pepperoni, julienned
- 1/2 pound provolone cheese, cubed
- 1 cup pitted ripe olives, halved
DRESSING:- 1 cup red wine vinegar
- 1/2 cup sugar
- 2 tablespoons dried oregano
- 2 teaspoons salt
- 1 teaspoon pepper
- 1-1/2 cups olive oil
Instructions
- 1. Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta with next 8 ingredients.
- 2. For dressing, pulse vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat. Refrigerate, covered, 4 hours or overnight.
Nutrition Facts
3/4 cup: 214 calories, 15g fat (4g saturated fat), 19mg cholesterol, 514mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 7g protein.
