Antipasto Pasta Salad

Name: Antipasto Pasta Salad
Total time: 95
Yield: 12
Ingredients: 1 pound seashell pasta; 0.5 pound Asiago cheese, diced; 0.25 pound Genoa salami, chopped; 0.25 pound pepperoni sausage, chopped; 3 medium tomatoes, chopped; 1 medium red bell pepper, diced; 1 medium green bell pepper, chopped; 1 (6 ounce) can black olives, drained and chopped; 1 (.7 ounce) package dry Italian-style salad dressing mix; 0.75 cup extra virgin olive oil; 0.25 cup balsamic vinegar; 2 tablespoons dried oregano; 1 tablespoon dried parsley; 1 tablespoon grated Parmesan cheese; salt and ground black pepper to taste

Recipe by Allrecipes Member from allrecipes.com

Dinner,Side Dish 2 Hr. 35 Mins.

Ingredients

12 servings

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1 pound seashell pasta
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0.5 pound Asiago cheese, diced
•

0.25 pound Genoa salami, chopped
•

0.25 pound pepperoni sausage, chopped
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3 medium tomatoes, chopped
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1 medium red bell pepper, diced
•

1 medium green bell pepper, chopped
•

1 (6 ounce) can black olives, drained and chopped

•

1 (.7 ounce) package dry Italian-style salad dressing mix
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0.75 cup extra virgin olive oil
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0.25 cup balsamic vinegar
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2 tablespoons dried oregano
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1 tablespoon dried parsley
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1 tablespoon grated Parmesan cheese
•

salt and ground black pepper to taste

Instructions

Make the 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, 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, salt, and pepper together in a small bowl. Cover and set aside until ready to serve.
When ready to serve, pour dressing over chilled salad and mix until well combined.