Antipasto Pasta Salad
Antipasto Pasta Salad
JohnnyTheCook from BBC Food Message Boards
Ingredients
1 pound (500 gm.) shell, bow-tie or elbow macaroni pasta
1/4 pound (250gm.) Genoa salami, chopped
1/4 pound (250 gm.) pepperoni, chopped
1/2 pound (250 gm.) Asiago or Italian sharp cheese, diced
1 (6 ounce/180-200 gm.) tin of black olives, drained and chopped
1 red bell pepper (capsicum), diced
1 green bell pepper (capsicum), diced
3 ripe tomatoes, chopped
1 packet (6 ounce/160 ml.) Italian dressing mix (Good Seasons)
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
A sprinkling of salt
Ground black pepper
Instructions
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,
cheese, black olives, red bell pepper, green bell pepper and tomatoes.
Sprinkle on the envelope of powdered dressing, mix thoroughly and refrigerate salad, covered with a cling film.
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.
Also see Salad Selection and Salad Dressings.