Antipasto Pasta Salad

This antipasto pasta salad is perfect for parties, potlucks, and picnics! A delicious combo of pasta, meat, and cheese, it's hearty and so easy to make.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 451 Calories

Ingredients

• 1 tablespoon grated Parmesan cheese
• salt and ground black pepper to taste
• 2 tablespoons dried oregano
• 1 tablespoon dried parsley
• 1 pound seashell pasta
• ¼ cup balsamic vinegar
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 medium green bell pepper, chopped
• ¼ pound Genoa salami, chopped
• ¼ pound pepperoni sausage, chopped
• ½ pound Asiago cheese, diced
• 1 (6 ounce) can black olives, drained and chopped
• ¾ cup extra virgin olive oil
• 1 medium red bell pepper, diced
• 3 medium tomatoes, chopped

Recipe Instructions

Step 1

Make the antipasto salad: Bring a large pot of salted water to a boil. Add shell pasta and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain, run under cold water to cool pasta, and drain again.

Step 2

Transfer drained pasta to a large bowl. Add Asiago cheese, salami, pepperoni, tomatoes, bell peppers, and olives. Sprinkle dry dressing mix over top and stir until ingredients are thoroughly mixed. Cover and refrigerate for at least 1 hour.

Step 3

Make the dressing: Whisk oil, vinegar, oregano, parsley, Parmesan cheese, salt, and pepper together in a small bowl. Cover and set aside until ready to serve.

Step 4

To serve, pour dressing over the chilled salad and mix until well combined.