Print
Antipasto Pasta Salad
Scale
Ingredients
- 1 pound shell, bowtie or elbow macaroni pasta
- 1/4 pound Genoa salami, chopped
- 1/4 pound pepperoni, chopped
- 1/2 pound Asiago or Italian sharp cheese, diced
- 1 (6 ounce) can black olives, drained and chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 ripe tomatoes, chopped
- 1 (.6 ounce) Italian dressing mix (Good Seasons)
- 3/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons dried oregano
- 1 tablespoon dried parsley
- 1 tablespoon grated Parmesan cheese
- salt
- ground black pepper
Instructions
- Cook the pasta in a large pot of salted boiling water
until al dente. Drain and cool under cold water. - In a large bowl, combine the pasta, salami, pepperoni,
cheese, black olives, red bell pepper, green bell pepper
and tomatoes. Sprinkle on the envelope of powdered dressing,
mix thoroughly and refrigerate salad. - To prepare the dressing, whisk together the olive oil,
balsamic vinegar, oregano, parsley, parmesan cheese, salt
and pepper. Just before serving, pour dressing over the
salad and mix well.
