This antipasto pasta salad is a delicious combination of pasta, meat, and cheese with a homemade dressing. It serves a crowd and is great for a picnic.
Ingredients
- seashell pasta: 1 pound
- Asiago cheese: 0.5 pound (diced)
- Genoa salami: 0.25 pound (chopped)
- pepperoni sausage: 0.25 pound (chopped)
- medium tomatoes: 3 piece (chopped)
- medium red bell pepper: 1 piece (diced)
- medium green bell pepper: 1 piece (chopped)
- black olives: 1 can (6 ounce can, chopped)
- dry Italian-style salad dressing mix: 1 pack (.7 ounce pack)
- Extra virgin olive oil: 0.75 cup
- balsamic vinegar: 0.25 cup
- oregano: 2 Tbsp (dried)
- parsley: 1 Tbsp (dried)
- Parmesan cheese: 1 Tbsp (grated)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Make the salad: Bring a large pot of salted water to a boil. Add shell pasta and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain, run under cold water to cool pasta, and drain again.
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Transfer drained pasta to a large bowl. Add Asiago, salami, pepperoni, tomatoes, bell peppers, and olives. Sprinkle dry dressing mix over top and stir until ingredients are thoroughly mixed. Cover and refrigerate for at least 1 hour.
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Make the dressing: Whisk oil, vinegar, oregano, parsley, Parmesan, salt, and pepper together in a small bowl. Cover and set aside until ready to serve.
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When ready to serve, pour dressing over chilled salad and mix until well combined.
