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Ingredients at Firehouse Pantry

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

Ingredients at Firehouse Pantry

-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's

Other Antipasto Recipes on this Site: Antipasto Salad
 

Visitor Comments

  • 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!!!

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