Click here to print.

Antipasto Pasta Salad

Serves : 20
Prep. Time : 0:30

1 Lb. shell, bow-tie, OR elbow macaroni
1/4 Lb. Genoa salami slices - chopped
1/4 Lb. pepperoni slices - chopped
1/2 Lb. Asiago or Italian sharp cheese - diced
6 oz. canned chopped black olives - drained
1 med. red bell pepper - diced
1 med. green bell pepper - 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 - to taste
ground black 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.