Antipasto Pasta Salad
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1 lb. | shell, bowtie or elbow macaroni pasta |
1/4 lb. | genoa salami, chopped |
1/4 lb. | pepperoni, chopped |
1/2 lb. | 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 Tbsp | dried oregano |
1 Tbsp | dried parsley |
1 Tbsp | grated parmesan cheese |
| salt |
| ground black pepper |
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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. |
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(ID: 11354) Mirror: rec.food.recipes: Fri, Aug 8, 2003 |