Robbie's Recipes: Antipasto Pasta Salad


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Antipasto Pasta Salad

Serves: 10-15 as an appetizer
Prep. Time: 0:30

1 lb. box shell, bow-tie, OR elbow macaroni
1/4 lbs. Genoa salami slices - chopped
1/4 lbs. pepperoni slices - chopped
1/2 lbs. Asiago OR Italian sharp cheese - diced
6 oz. can chopped black olives - drained
1 med. red bell pepper - seeded, diced
1 med. green bell pepper - seeded, diced
3 med. ripe tomatoes - chopped
1 packet Italian salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 Tbls. dried oregano
1 Tbls. dried parsley
1 Tbls. grated Parmesan cheese
salt and pepper - to taste

-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, cheese, black olives, red bell pepper, green bell pepper, and tomatoes.
-Sprinkle on the envelope of powdered dressing and mix thoroughly and refrigerate salad.
-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.

Make It A Meal: Serve with Bruschette like Carrabba'sŽ

Other Antipasto Recipes on this Site: Antipasto Salad

WOW. WOW. THIS RECIPE IS AWESOME AND EASY TO MAKE BETTER THAN THE REAL ONE ,ITS FASTER THIS WAY. KEEP UP WITH THE BEST RECIPES.
This recipe is GREAT!!!
Very good salad!! Everyone raved how good it was. Just the right amount of spices were used! YUM!! It was quite different from what I noramally make. I was glad that I used the macaroni instead of the colored pasta which maybe I will try the next time I make it,for more color. Thanks so much!!!