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Antipasto-Style Pasta Salad

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
95 min
SERVINGS
12 servings
Dinner
Antipasto-Style Pasta Salad
Ingredients
  • 1 pound seashell pasta
  • 1/2 pound Asiago cheese, diced
  • 1/4 pound Genoa salami, chopped
  • 1/4 pound pepperoni sausage, chopped
  • 3 medium tomatoes, chopped
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, chopped
  • 1 (6 ounce) can black olives, drained and chopped
  • 1 (.7 ounce) package dry Italian-style salad dressing mix
  • 3/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons dried oregano
  • 1 tablespoon dried parsley
  • 1 tablespoon grated Parmesan cheese
  • salt and ground black pepper to taste
Instructions
1
Prepare the pasta: Fill a massive container with salted water and bring it to a rolling boil. Introduce shell pasta into the pot and cook, stirring occasionally, until it reaches your desired level of tenderness without becoming mushy, approximately 9 minutes. Remove from heat and discard the water.
2
Transfer the cooked pasta to a spacious bowl. Combine it with Asiago, salami, pepperoni, tomatoes, bell peppers, and olives. Sprinkle a generous amount of dry dressing mix over the top and stir until all ingredients are perfectly incorporated. Cover the bowl with a lid and refrigerate for at least 1 hour to allow flavors to meld.
3
Create the dressing: Blend oil, vinegar, oregano, parsley, Parmesan, salt, and pepper together in a small bowl using a whisk. Cover the bowl with a lid and set it aside until you're ready to serve.
4
When serving, pour the dressing over the chilled salad and mix until all ingredients are harmoniously combined.