italian antipasto pasta salad

Name: Italian Antipasto Pasta Salad
Prep time: 1 h
Cook time: 5 min
Yield: 10
Cuisine: Italian
Ingredients: 1 pound(s) rotini pasta; 1/4 pound(s) genoa salami, cut into bite size pieces; 1/4 pound(s) pepperoni, cut into bite size pieces; 1/4 pound(s) deli ham, cut into bite size pieces; 1/2 pound(s) fresh mozzarella, cut into bite size pieces; 6 ounce(s) black or kalamata olives, chopped; 1 large red bell pepper, diced; 1 medium green bell pepper, diced; 3 medium tomatoes, chopped; 1.7 ounce(s) dry italian dressing mix packet; 3/4 cup(s) extra virgin olive oil; 1/4 cup(s) balsamic vinegar; 1 tablespoon(s) oregano, dried; 1 tablespoon(s) parsley, dried; 1 tablespoon(s) grated parmesan cheese; - salt and pepper to taste

25 Pinches

Kathy Mecca

Annville, PA

Updated on Jun 21, 2014

I got this recipe from Dayna on All Recipes website and it is fantastic. Want something different? This is the ticket.

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prep time 1 Hr

cook time 5 Min

method Stove Top

yield 10 serving(s)

Ingredients

1 pound rotini pasta
1/4 pound genoa salami, cut into bite size pieces
1/4 pound pepperoni, cut into bite size pieces
1/4 pound deli ham, cut into bite size pieces
1/2 pound fresh mozzarella, cut into bite size pieces
6 ounces black or kalamata olives, chopped
1 large red bell pepper, diced
1 medium green bell pepper, diced
3 medium tomatoes, chopped
1.7 ounces dry italian dressing mix packet
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon oregano, dried
1 tablespoon parsley, dried
1 tablespoon grated parmesan cheese
- salt and pepper to taste

How To Make italian antipasto pasta salad

Step 1

Boil pasta according to package directions and drain when cooked. Pasta should be cooked to firm or al dente.

Step 2

While pasta is cooking, prepare rest of ingredients, cutting up meats, cheese and veggies. You can substitute any veggies you like. I add broccoli and cauliflower, onions and celery or sometimes I make it with pepperincini, marinated artichoke hearts, tomatoes, roasted red peppers.
Step 3

Place drained, slightly cooled pasta in large bowl. Add meat, cheese and veggies to drained pasta. Then add package of Italian dressing mix. Mix well and cover with plastic wrap. Refrigerate for at least one hour.
Step 4

Make dressing by combining oil, balsamic vinegar, oregano, parsley, grated parm cheese, salt and pepper. Whisk until ingredients are well combined. (note: I didn't think the dressing was acidic enough, so I added a little wine vinegar to the mixture)
Step 5

Just before serving, pour dressing over pasta mixture. (Of course, you can pour dressing over pasta mixture after refrigerating it for 1 hour -- I think it has a better flavor, since the flavors have had time to marry when I let it sit over night. -- That's just my opinion.)
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