Antipasto Pasta Salad

    Antipasto Pasta Salad


    1293 people made this

    About this recipe: A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic.

    Serves: 12 

    • 450g seashell pasta
    • 110g Genoa salami, chopped
    • 110g pound pepperoni sausage, chopped
    • 230g Asiago cheese, diced
    • 1 (200g) can black olives, drained and chopped
    • 1 red capsicum, diced
    • 1 green capsicum, chopped
    • 3 large tomatoes, chopped
    • 1 (20g) package dry Italian-style salad dressing mix
    • 3/4 cup (190ml) extra virgin olive oil
    • 1/4 cup (60ml) balsamic vinegar
    • 2 tablespoons dried oregano
    • 1 tablespoon dried parsley
    • 1 tablespoon grated Parmesan cheese
    • salt and ground black pepper to taste

    Prep:20min  ›  Cook:15min  ›  Extra time:1hr marinating  ›  Ready in:1hr35min 

    1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
    2. 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.
    3. 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.

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