Antipasto Pasta Salad



  1. 1 lb farfalle pasta (bowtie)
  2. 14 lb genoa salami, chopped
  3. 12 lb asiago cheese, diced
  4. 1 (6 ounce) can black olives, chopped
  5. 12 cup roasted red pepper, sliced (from jar packed in oil)
  6. 1 (16 ounce) bottlewishbone robusto Italian salad dressing
  7. 12 cup grated parmesan cheese


  1. Cook the pasta in a large pot of salted boiling water.
  2. Drain and cool under cold water.
  3. In a large bowl, combine the pasta, salami, asiago cheese, sliced roasted red peppers.
  4. Add generous amount of Robusto dressing and mix.
  5. Cover and refrigerate overnight.
  6. Prior to serving, sprinkle with parmesan cheese and olives.
  7. Add more dressing to taste prior to serving.