Recipe ingredients
- 1 pound shell, bowtie or elbow macaroni pasta
- 1/4 pound Genoa salami, chopped
- 1/4 pound pepperoni, chopped
- 1/2 pound Asiago or Italian sharp cheese, diced
- 1 (6 ounce) can black olives, drained and chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 ripe tomatoes, chopped
- 1 (.6 ounce) 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
- Salt
- Ground black pepper
Recipe method
- 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.
- 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.
Other salad recipes:
Antipasto pasta salad recipe
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