Antipasto Pasta Salad Recipe

ingredients

1 pound shell, bow-tie 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 size) 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

directions

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.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

LisaMM REVIEW:
October 14, 2009

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!
mmadahl REVIEW:
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.
PhxGuy520 REVIEW:
February 3, 2006

Awesome pasta...We have made this about 15 times and it NEVER last. Would highly recommend.