This colorful salad is a tasty crowd-pleaser. Guests love the homemade dressing, which is a nice change from bottled Italian.
—LINDA HARRINGTON WINDHAM, NH
PREP: 1 HOUR + CHILLING • MAKES: 50 SERVINGS (3/4 CUP EACH)
2 packages (1 pound each) spiral pasta
4 cups chopped green peppers
4 cups chopped seeded tomatoes
3 cups chopped onions
2 cans (15 ounces each) 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
DRESSING
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 the pasta, green peppers, tomatoes, onions, chickpeas, salami, pepperoni, cheese and olives.
2. Place vinegar, sugar, oregano, salt and pepper in a blender. While processing, gradually add oil in a steady stream. Pour over the pasta salad; toss to coat. Refrigerate, covered, 4 hours or overnight.