Serves: 10-15 as an appetizer
Prep. Time: 0:30
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
red bell pepper - seeded, diced
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
1 Tbls. grated
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,
-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
Other Antipasto Recipes on this
Site: Antipasto Salad
THIS RECIPE IS AWESOME AND EASY TO MAKE BETTER
THAN THE REAL ONE ,ITS FASTER THIS WAY. KEEP UP
WITH THE BEST RECIPES.
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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