Antipasto Spaghetti Salad Recipe
Ingredients
| Spaghetti package | 1 | |
| Progresso red kidney beans | 1 Can (10oz) | |
| Chickpeas | 1 Can (10oz) | |
| Olive salad | 1/4 Cup (16 tbs), chopped | |
| Parsley | 2 Tablespoon, chopped | |
| 4 ounces sliced boiled ham, cut in strips | ||
| 4 ounces sliced provolone cheese, cut in strips | ||
| 4 ounces sliced hard salami, cut in strips | ||
| 1/4 cup Progresso Roasted Peppers in strips | ||
| Garlic | 1/2 Cup (16 tbs) | |
| Vinaigrette Dressing | ||
Directions
Cook spaghetti according to package directions; rinse and drain.
Place spaghetti in a large serving bowl.
Drain and rinse kidney beans and chick peas.
Add to spaghetti with olive salad and parsley.
Add half of the ham, provolone cheese, hard salami and roasted pepper strips.
Pour Garlic Vinaigrette Dressing over all.
Toss to coat.
Cover and refrigerate until chilled for about 1 hour.
Top with remaining ham, cheese, salami and roasted pepper strips.
Place spaghetti in a large serving bowl.
Drain and rinse kidney beans and chick peas.
Add to spaghetti with olive salad and parsley.
Add half of the ham, provolone cheese, hard salami and roasted pepper strips.
Pour Garlic Vinaigrette Dressing over all.
Toss to coat.
Cover and refrigerate until chilled for about 1 hour.
Top with remaining ham, cheese, salami and roasted pepper strips.
Chef
