Our Crazy Life

Raising three kids just one day at a time

Antipasto Pasta Salad June 5, 2009

1 lb seashell or rotini pasta
1/4 lb Genoa salami, chopped
1/4 lb pepperoni sausage, chopped
1/2 lb Asiago cheese, diced
1 (6oz) can black olives, drained and chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7oz) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tbsp dried oregano
1 tbsp dried parsley
2 tbsp grated Parmesan cheese
salt and pepper to taste

1. Cook the pasta in a large pot of salted boiling water until al dente.  Drain and cool under cold water.
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 1 hour.
3. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper.  Just before serving, pour the dressing over the salad and mix well.


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