Antipasto Pasta Salad

We recently tried this recipe and really enjoyed it.  Matt and I aren't usually big 'pasta salad' eaters, but this one is pretty tasty!  I adapted it from a recipe I found in a Taste of Home Cookbook.  Here's my version:

Antipasto Pasta Salad
Ingredients:
1 package (16 ounces) penne pasta
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 medium sweet red pepper, julienned
1 package grape tomatoes, halved
8 ounces block medium cheddar cheese, cubed
4 ounces hard salami, cubed
3 ounces thinly sliced pepperoni, halved

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 (I omitted this)

1. Cook pasta according to package directions. Rinse with cold water and drain.

2. While pasta is cooking, get other ingredients ready and combine in a large bowl.

3. Toss pasta in with other ingredients.

4. Prepare vinaigrette and pour over salad.  Toss to coat.  Cover and refrigerate until ready to serve.

This makes a very big batch.  We ate it for dinner one night, then packed it for lunches the rest of the week.  If you don't want a lot of leftovers, you may want to make a half-batch.

Hope you enjoy!

Recipe adapted from Taste of Home Cookbook copyright 2009