Plain.Recipes

Antipasto Pasta Salad

Source: www.food.com/recipe/antipasto-pasta-salad-128657

Ingredients

  1. 1 lb shell pasta
  2. 14 lb genoa salami, chopped
  3. 14 lb pepperoni, chopped
  4. 12 lb asiago cheese, diced
  5. 1 (6 ounce) can black olives, drained and chopped
  6. 1 (6 ounce) jar chopped pimiento, drained
  7. 1 (6 ounce) jar artichokes, drained and chopped coarse
  8. 1 red bell pepper, diced
  9. 1 green bell pepper, chopped
  10. 3 tomatoes, chopped
  11. 1 garlic clove, minced very fine
  12. 3 scallions, chopped
  13. 1 (2/3 ounce) package Italian salad dressing mix
  14. 34 cup extra virgin olive oil
  15. 14 cup balsamic vinegar
  16. 2 tablespoons dried oregano
  17. 1 tablespoon dried parsley
  18. 1 tablespoon grated parmesan cheese

Directions

  1. Cook the pasta in a large pot of salted boiling water until al dente.
  2. Drain, and cool under cold water.
  3. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper, pimientos, artichokes, scallions, garlic and tomatoes.
  4. Stir in the envelope of dressing mix.
  5. Cover, and refrigerate for at least one hour.
  6. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper.
  7. Just before serving, pour dressing over the salad, and mix well.