1 pound shell, bowtie or elbow macaroni pasta 1/4 pound Genoa salami, chopped 1/4 pound pepperoni, chopped 1/2 pound Asiago or Italian sharp cheese, diced 1 can (6 ounce size) black olives, drained and chopped 1 red bell pepper, diced 1 green bell pepper, diced 3 ripe tomatoes, chopped 1 envelope (.6 ounce) Italian dressing mix (Good Seasons) 3/4 cup extra virgin olive oil 1/4 cup balsamic vinegar 2 tablespoons dried oregano 1 tablespoon dried parsley 1 tablespoon grated Parmesan cheese salt ground black pepper
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, mix thoroughly and refrigerate salad. 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.
Nutritional data has not been calculated yet.
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Awesome recipe. I was out of balsamic vinegar, so I substituted white wine vinegar with great results. Can't wait to try it again with balsamic.
Also, I used a pint of grape tomatoes and halved them instead of the whole tomatoes cut up. I think next time I may even add some artichoke hearts.
Thanks for this great recipe!
Jul 3, 2008
mmadahl Member since: July 3, 2008
This is a favorite of friends and family and it goes well with most picnic, potluck, or bbq settings. I sometimes use tri color rotini, cheddar cheese and cubed salami and pepperoni to make it a little different.
Feb 3, 2006
Awesome pasta...We have made this about 15 times and it NEVER last. Would highly recommend.