Description
A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic.
Ingredients
- 1 pound seashell pasta
- ¼ pound Genoa salami, chopped
- ¼ pound pepperoni sausage, chopped
- ½ pound Asiago cheese, diced
- 1 (6 ounce) can black olives, drained and chopped
- 1 red bell pepper, diced
- 1 green bell pepper, chopped
- 3 tomatoes, chopped
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- ¾ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons dried oregano
- 1 tablespoon dried parsley
- 1 tablespoon grated Parmesan cheese
- salt and ground black pepper to taste
Instructions
- Make the antipasto salad: Bring a large pot of salted water to a boil. Add shell pasta and cook
- stirring occasionally
- until tender yet firm to the bite
- about 9 minutes. Drain
- run under cold water to cool pasta
- and drain again.
- Transfer drained pasta to a large bowl. Add Asiago cheese
- salami
- pepperoni
- tomatoes
- bell peppers
- and olives. Sprinkle dry dressing mix over top and stir until ingredients are thoroughly mixed. Cover and refrigerate for at least 1 hour.
- Make the dressing: Whisk oil
- vinegar
- oregano
- parsley
- Parmesan cheese
- salt
- and pepper together in a small bowl. Cover and set aside until ready to serve.
- To serve
- pour dressing over the chilled salad and mix until well combined.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 1 hr 35 mins
Servings: 12