Antipasto Pasta Salad Recipe

Prep Time::20 mins

Cook Time::15 mins

Additional Time:: 1 hr

Total Time:: 1 hr 35 mins

Servings::12

Ingredients

Antipasto Salad:

1 pound seashell pasta

½ pound Asiago cheese, diced

¼ pound Genoa salami, chopped

¼ 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

Dressing:

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

Directions

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.

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