Antipasto Salad

By Rachel-2

Ingredients

• Dressing:
• 1 cup olive oil
• 1/2 cup wine vinegar
• 2 T. balsamic vinegar
• 2 tsp. dried basil
• 2 tsp. sea salt
• 1/2 tsp. crushed dried red pepper
• pepper, to taste
• Salad:
• 1 lb. monterey jack cheese, diced
• 1 cup black and green olives, sliced
• 2 cups red and green bell peppers, diced
• 2 cups marinated artichokes hearts, chopped
• 1 cup red onion, diced
• 1 lb. dried pepperoni, julienned
• 1 lb. bowtie pasta, cooked and drained
• 1 cup parmesan cheese, grated

Preparation

Step 1

Combine all ingredients for dressing. Add dressing to warm pasta and parmesan cheese. Toss well to coat. Cover and refrigerate 2 – 3 hours or overnight. Add monterey jack cheese, peppers, olives, pepperoni etc. as well as any additional desired antipasto flavors, just before serving. Work in well.