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Antipasto Pasta Salad
By Salad
Antipasto Pasta Salad - 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
Cook the pasta in a large
pot of salted boiling wateruntil 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 pepperand 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, saltand pepper. Just before serving, pour dressing over thesalad and mix well. Great Salad!
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