Antipasto Pasta Salad
Ingredients
- 1 lb. pasta shells
- 1/4 lb. Genoa salami chopped
- 1/4 lb. pepperoni chopped
- 1/2 lb. Asiago cheese diced
- 1 can black olives (6 oz) drained and chopped
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 tomatoes chopped
- 1 pkg. Italian style salad dressing mix
- 3/4 cup olive oil
- 1/4 cup vinegar
- 2 tbs. oregano dried
- 1 tbs. parsley dried
- 1 tbs. parmesan cheese grated
- salt & pepper to taste
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, 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.
- 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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