Antipasto Pasta Salad W/Basil Vinaigrette

• 1 (16 ounce) package pasta, cooked
• 1 green pepper, juliennned
• 15 ounces garbanzo beans, rinsed and drained
• 4 ounces monterey jack cheese, julienned
• 4 ounces mozzarella cheese, julieneed
• 4 ounces provolone cheese, juliennned
• 6 green onions, slices
• 4 ounces hard salami, thinly sliced, julienned
• 2 14 ounces sliced ripe olives, drained
• 3 ounces pepperoni, thinly sliced
• 1 -2 tablespoon fresh chives, minced
• 2 plum tomatoes, sliced and halved
• basil vinaigrette
• 23 cup olive oil
• 13 cup red wine vinegar
• 3 tablespoons fresh basil, chiffonade (or 1 T dried)
• 1 garlic clove, minced
• 14 teaspoon salt

1. In a large salad bowl, combine first 12 ingredients.
2. Combine dressing ingredients in a small bowl, pour over salad; toss to coat.
3. Cover and refrigerate.
4. Toss before serving.

pasta, green pepper, garbanzo beans, cheese, mozzarella cheese, provolone cheese, green onions, hard salami, olives, pepperoni, fresh chives, tomatoes, basil vinaigrette, olive oil, red wine vinegar, fresh basil, garlic, salt

Taken from www.food.com/recipe/antipasto-pasta-salad-w-basil-vinaigrette-246286 (may not work)