Antipasto Pasta Salad

By á-47

Ingredients

• 1 lb. small seashell pasta
• 1/4 lb. Genoa salami, chopped
• 1/4 lb. pepperoni, chopped
• 1/2 lb. Asiago cheese, diced
• 1 (6 oz) can sliced black olives, drained
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 tomatoes, chopped
• 1 env. dry Italian-style salad dressing mix
• 2/3 cup olive oil
• 1/4 cup balsamic vinegar
• 2 Tbsp. dried oregano
• 1 Tbsp. dried parsley
• 1 Tbsp. grated Parmesan cheese
• salt
• pepper

Preparation

Step 1

Cook pasta for 8-10 minutes or until cooked but still firm. Drain and rinse under cold water.

In a large bowl, combine the cooked pasta, chopped salami, chopped pepperoni, diced Asiago cheese and sliced black olives. Add the chopped red and green peppers and tomatoes. Stir in the envelope of dry salad dressing mix. Cover and refrigerate at least 1 hour.

To prepare the liquid 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.