Best. Pasta Salad. Ever.

I make this every summer.  My sister-in-law found it from All Recipes listed as Antipasto Pasta Salad submitted by Dayna.

1 lb seashell pasta

1/4 lb Genoa salami, chopped

1/4 lb pepperoni sausage, chopped

1/2 lb Asiago cheese, diced

6 oz can black olives, drained & chopped

1 red bell pepper, chopped

1 yellow or orange bell pepper, chopped

container of grape tomatoes, halved

1 (0.7 oz) package dry Italian-style salad dressing mix

3/4 cup olive oil

1/4 cup balsamic vinegar

2 Tbls dried oregano

1 Tbls dried parsley

1 Tbls grated Parmesan cheese

s & p

1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.

2. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, bell peppers, and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.

3. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, s & p. Just before serving, pour dressing over the salad, and mix well.


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Filed under Entertaining, Italian, J's favorite, Mike's favorite, No oven necessary., Pasta

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