Antipasto Salad Amalfi

• 1 lb. (450 g) farfalle (bow-tie pasta), cooked, cooled
• 2 cups chopped mixed vegetables (carrots, cauliflower, celery, sweet peppers)
• 1 can (19 fl oz./540 mL) chickpeas (garbanzo beans), rinsed
• 2 pkg. (270 g each) frozen artichoke hearts, thawed
• 1/2 cup each chopped green onions and fresh parsley
• 1/4 cup sliced black olives
• 1-1/2 cups Classico di Napoli Tomato & Basil Pasta Sauce
• 1/2 cup each extra virgin olive oil and red wine vinegar
• 1 tsp. Dijon mustard
• 1 garlic clove, minced
• 1-1/2 cups chopped seeded plum tomatoes
• 1/2 lb. (225 g) provolone cheese, cut into small cubes
• 1/2 lb. (225 g) salami, cut into strips

1. Toss pasta with mixed vegetables, chickpeas, artichokes, onions, parsley and olives in large bowl.
2. Whisk pasta sauce with oil, vinegar, mustard and garlic until blended.
3. Add to pasta mixture; toss until evenly coated.
4. Refrigerate 1 hour.
5. Spoon pasta mixture onto large platter; surround with tomatoes, cheese and salami.

pasta, mixed vegetables, frozen artichoke, green onions, black olives, pasta sauce, extra virgin olive oil, mustard, garlic, tomatoes, provolone cheese, salami

Taken from www.kraftrecipes.com/recipes/antipasto-salad-amalfi-187188.aspx (may not work)