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Antipasto Pasta Salad

The only way to do pasta salad!

Prep
Cook
Serves 10people
Ingredients
1
lb seashell pasta
1/4
lb genoa salami, chopped
1/4
lb pepperoni sausage, chopped
1/2
lb Asiago cheese, diced
1
can (6 oz) black olives, drained and chopped
1
red bell pepper, chopped
3
tomatoes, chopped
1
(0.7 oz) package dry italian-style salad dressing mix
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 and ground black pepper to taste
Directions
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, red bell pepper, green bell pepper, and tomatoes. Stir in the envelope of dressing mix.
3.
Cover and refrigerate for at least one hour.
4.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper.
5.
Just before serving, pour dressing over the salad and mix well.

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