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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
1 lb seashell pasta
1/4 lb Genoa salami, chopped
1/4 lb pepperoni sausage, chopped
1/2 lb Asiago cheese, diced
1 (6 oz) can black olives, drained and chopped
1 (6 oz) jar of chopped pimientos, drained
1 (6 oz) jar of artichokes, drained and chopped coarse
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 garlic clove, minced very fine
3 scallions, chopped
1 (.7 oz) pkg 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
1 tbsp grated Parmesan cheese
salt and ground black pepper to taste
Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper, pimientos, artichokes, scallions, garlic and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
To prepare the dressing, whisk together the 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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Antipasto Pasta Salad
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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
1 lb seashell pasta
1/4 lb Genoa salami, chopped
1/4 lb pepperoni sausage, chopped
1/2 lb Asiago cheese, diced
1 (6 oz) can black olives, drained and chopped
1 (6 oz) jar of chopped pimientos, drained
1 (6 oz) jar of artichokes, drained and chopped coarse
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 garlic clove, minced very fine
3 scallions, chopped
1 (.7 oz) pkg 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
1 tbsp grated Parmesan cheese
salt and ground black pepper to taste
Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper, pimientos, artichokes, scallions, garlic and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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