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antipasto pasta salad

(1 rating)
Recipe by
sherry monfils
worcester, MA

One of my favorite salads!!

(1 rating)
yield 12 serving(s)
prep time 25 Min

Ingredients For antipasto pasta salad

  • 1 lb
    seashell pasta
  • 1/4 lb
    genoa salami, chopped
  • 1/4 lb
    pepperoni, chopped
  • 1/2 lb
    asiago cheese, cubed
  • 1
    6 oz can sliced black olives, drianed, chopped
  • 1
    red bell pepper, diced
  • 1
    green bell pepper, chopped
  • 3
    fresh tomatoes, chopped
  • 1
    7 oz pkg dry italian style dressing mix
  • 3/4 c
    olive oil
  • 1/4 c
    red wine vinegar
  • 2 Tbsp
    dried oregano
  • 1 Tbsp
    dried parsley
  • 1 Tbsp
    grated parmesan cheese

How To Make antipasto pasta salad

  • 1
    Cook pasta as directed, drain and cool. In lg bowl, combine cooled pasta, salami, pepperoni, asiago cheese, black olives, both bell peppers and tomatoes.
  • 2
    Stir in dry italian dressing mix. In another bowl, whisk together oil, vinegar, oregano, parsley and parmesan cheese. Pour dressing over slad and mix well.

Categories & Tags for Antipasto pasta salad:

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