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 |
| |
| 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 |