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Antipasto Pasta Salad

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Rate this recipe 4.4/5 (11 Votes)

Ingredients

  • 1 pound seashell pasta (or the pasta of your choice)
  • 1/4 pound Genoa salami, chopped
  • 1/4 pound pepperoni sausage, chopped
  • 1/2 pound Asiago cheese, diced
  • 1 (6 ounce) can black olives, drained and chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, chopped
  • 3 tomatoes, chopped
  • 1 (.7 ounce) package dry Italian-style salad dressing mix (Good Seasons)
  • 3/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons dried oregano
  • 1 tablespoon dried parsley (or use 2 Tablespoons fresh parsley)
  • 1 tablespoon grated Parmesan cheese (or more to taste)
  • salt and ground black pepper to taste

Details

Adapted from allrecipes.com

Preparation

Step 1

1.Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.

2.In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.

3.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.

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