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Antipasto Pasta Salad
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pound shell, bowtie or elbow macaroni pasta
/4 pound Genoa salami, chopped
/4 pound pepperoni, chopped
/2 pound Asiago or Italian sharp cheese, diced
(6 ounce) can black olives, drained and chopped
red bell pepper, diced
green bell pepper, diced
ripe tomatoes, chopped
(.6 ounce) Italian dressing mix (Good Seasons)
/4 cup extra virgin olive oil
/4 cup balsamic vinegar
tablespoons dried oregano
tablespoon dried parsley
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.
Antipasto Pasta Salad
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