antipasto pasta salad.
(1 RATING)
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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prep time
1 Hr 25 Min
cook time
method
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yield
12 serving(s)
Ingredients
- 1 pound ronzoni healthy harvest seashell pasta.
- 1/4 pound chopped salami.
- 1/4 pound chopped pepperoni
- 1/2 pound 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 cup olive oil, extra virgin
- 1/4 cup red wine vinegar.
- 2 tablespoons dried oregano
- 1 tablespoon dried parsley
- 2 tablespoons grated parmesan cheese.
- pinch - each of salt & pepper.
How To Make antipasto pasta salad.
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Step 1Cook 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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