Recipe : Antipasto Pasta Salad

Antipasto Pasta Salad

1/2 lb pasta (seashell)

1/8 lb salami genoa, chopped)

... 1/8 lb pepperoni, chopped)

1/4 lb asiago cheese (diced)

3 ozs black olives (drained and chopped)

1/2 red bell pepper (diced)

1/2 green bell pepper (chopped)

1 1/2 tomatoes (chopped)

3/8 oz salad dressing (dry, mix)

3/8 cup The Olive Oil Experience 100% Extra Virgin Olive Oil

1/8 cup The Olive Oil Experience Traditional Balsamic Vinegar

1 tbsp dried oregano

1/2 tbsp dried parsley

1/2 tbsp grated parmesan cheese

sea salt

cracked 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, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.

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.

serves 6