Antipasto Pasta Salad

A nice balsamic vinegar and oil mixture with oregano, parsley and Parmesan whipped in. It compliments this hearty salad, with its robust ingredients - salami, pepperoni, Asiago cheese and lots of tomatoes. Makes twelve magnificent servings.

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

Ingredients

• 1 red bell pepper, diced
• 1 tablespoon grated Parmesan cheese
• salt and ground black pepper to taste
• 1 green bell pepper, chopped
• 2 tablespoons dried oregano
• 1 tablespoon dried parsley
• 1 pound seashell pasta
• 3 tomatoes, chopped
• ¼ cup balsamic vinegar
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 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

Recipe Instructions

Step 1

Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.

Step 2

In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.

Step 3

To prepare the dressing, 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.