Antipasto Pasta Salad - - ABC13

Antipasto Pasta Salad

Antipasto Pasta Salad
By: Chef Emerald Coleman

1 lb Seashell pasta
1/4 lb Genoa salami, chopped
1/4 lb Pepperoni sausage, chopped
1/2 lb Asiago cheese, diced
6 oz can Black olives, drained and chopped
1 Red bell pepper, diced
1 Green bell pepper, chopped
3 Tomatoes, chopped
.7 oz pkg dry Italian dressing mix
3/4 cup Extra virgin olive oil
1/4 cup Balsamic vinegar
2 tbsp Oregano, dried
1 tbsp Parsley, dried
1 tbsp Parmesan cheese, grated
Salt and pepper, to taste


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

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

3. For dressing: Whisk together olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper.  Just before serving, pour dressing over the salad and mix well.
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