Antipasto Pasta Salad

SUBMITTED BY: Dayna PHOTO BY: Stacey Mae

"A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic."

PREP TIME	20 Min
COOK TIME	15 Min
READY IN	1 Hr 35 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

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INGREDIENTS

1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 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
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

READ REVIEWS (519)

DIRECTIONS

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 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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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jun. 20, 2005 by Mrs. K

I made this for my step-daughters grad party and total strangers asked me for the recipe. I have to admit I didnt taste any at the party, but the next day I ate some leftovers and it was fantastic. I made a few alterations: rotini instead of sea shell; yellow pepper in place of green; 3oz. can of olives; 2 green onions; and instead of the dressing provided in the recipe- I used Newman's Own Light Balsamic Vinegrette. It was a huge hit. The key was to mix everything together but the balsamic dressing and let it sit for a while. In my case 24 hours. Then right before (an hour or so) I poured the Newman's Own on it. Really yummy! One reviewer suggested Pepperchini's- that would be a great addition. I didnt think this cost much to make, and I dont understand why people think there is so much chopping. That is a part of cooking! This is an excellent recipe and one woman at our party said it was going to be her pasta salad recipe from now on. Excellent!

20 users found this review helpful

Reviewed on Oct. 21, 2003 by TARAPORTEE

Really good. There was not a bite left after the cookout. I used fussili pasta, I used halved grape tomatoes. I added chopped artichokes, I omitted the pepperoni and doubled the salami, I used a combination of brine cured olives, I added finely sliced red onion, I roasted the red peppers, omitted the oregano and used fresh parsley. Per the suggestion of a couple other reviewers, I used a little less oil, but I think I will use all of it next time. I liked the asiago cheese, but I think next time I will try real mozzarella instead. I will certainly make this again.

20 users found this review helpful