Antipasto Pasta Salad. Recipe

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Antipasto pasta salad.

sherry monfils

By
@smonfils

Since it is going to be very hot and muggy today, this is what I plan on making for dinner.

It's easy to make and filling to eat.


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Comments:

Serves:

12

Prep:

1 Hr 25 Min

Ingredients

1 lb
ronzoni healthy harvest seashell pasta.
1/4 lb
chopped salami.
1/4 lb
chopped pepperoni
1/2 lb
asiago cheese, diced.
4
pepperoncini peppers.
1
6 oz can black olives, drained, chopped.
1
red bell pepper, chopped.
1
green bell pepper, chopped.
3
roma tomatoes, chopped.
1
.7 oz pkg dry italian-style salad dressing.
3/4 c
olive oil, extra virgin
1/4 c
red wine vinegar.
2 Tbsp
dried oregano
1 Tbsp
dried parsley
2 Tbsp
grated parmesan cheese.
pinch
each of salt & pepper.

Directions Step-By-Step

1
Cook pasta as direcetd, drain. Run under cold water, drain again. In lg bowl, combine pasta, salami, pepperoni, asiago cheese, olives, red and green bell peppers and tomatoes. Stir in the envelope of dressing mix. Refrigerate 1 hr. In another bowl, whisk together oil, vinegar, oregano, parsley, parmesan cheese, salt & pepper. Pour dressing over salad. Mix well. Arrange pepperoncini peppers around salad.

About this Recipe

Course/Dish: Pasta Salads
Other Tag: Quick & Easy
Hashtag: #antipasto