Johnny's Antipasto Pasta Salad
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 A Collection of Salad Recipes and A Collection of Salad Dressing Recipes.
