Ingredients
1 package (16 ounces) penne pasta1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 medium sweet red or green pepper, julienned2 plum tomatoes, halved lengthwise and sliced1 bunch green onions, sliced4 ounces Monterey Jack cheese, julienned4 ounces part-skim mozzarella cheese, julienned4 ounces brick or provolone cheese, julienned4 ounces thinly sliced hard salami, julienned3 ounces thinly sliced pepperoni1 can (2-1/4 ounces) sliced ripe olives, drained1 to 2 tablespoons minced chivesBASIL VINAIGRETTE:2/3 cup canola oil1/3 cup red wine vinegar3 tablespoons minced fresh basil or 1 tablespoon dried basil1 garlic clove, minced1/4 teaspoon salt
Preparation
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.
