Antipasto Spaghetti Salad
|Spaghetti||8 Ounce (1 Package)|
|Canned red kidney beans||19 Ounce (1 Can, Progresso)|
|Canned chickpeas||19 Ounce (1 Can, Progresso)|
|Chopped olive salad||1⁄4 Cup (4 tbs) (Progresso Olive Condit)|
|Chopped parsley||2 Tablespoon|
|Sliced boiled ham||4 Ounce, cut into strips|
|Provolone cheese||4 Ounce, sliced, cut into strips|
|Sliced hard salami||4 Ounce, cut into strips|
|Roasted peppers strips||1⁄4 Cup (4 tbs) (Progresso)|
|Garlic||1⁄2 Cup (8 tbs)|
|Vinaigrette dressing||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
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.