Antipasto Pasta Salad

  • Author: recipemirror


  • 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


  • 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.