Homemade Antipasto Salad

• 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
• 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

1. Cook pasta according to package directions. Drain; rinse with cold water. In several large bowls, combine pasta with next eight 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.

pasta, tomatoes, onions, green peppers, garbanzo beans, salami, pepperoni, provolone cheese, olives, red wine vinegar, sugar, oregano, salt, pepper, olive oil

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