Potluck Antipasto Pasta Salad

• 1 package (16 ounces) penne pasta
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 medium sweet red or green pepper, julienned
• 2 plum tomatoes, halved lengthwise and sliced
• 1 bunch green onions, sliced
• 4 ounces Monterey Jack cheese, julienned
• 4 ounces part-skim mozzarella cheese, julienned
• 4 ounces brick or provolone cheese, julienned
• 4 ounces thinly sliced hard salami, julienned
• 3 ounces thinly sliced pepperoni
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 to 2 tablespoons minced chives
• 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

1. 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.
2. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving.

penne pasta, garbanzo beans, sweet red, tomatoes, green onions, cheese, mozzarella cheese, provolone cheese, hard salami, pepperoni, olives, chives, canola oil, red wine vinegar, fresh basil, garlic, salt

Taken from www.tasteofhome.com/recipes/potluck-antipasto-pasta-salad/ (may not work)