I got this recipe from my mother-in-law and it’s pretty much our household’s favourite! I like my other pasta salad recipes, my Pasta Salad is undeniably fresh-tasting. But this antipasto salad is for sure the King of pasta salad! Absolutely delicous!
Antipasto Salad
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1 lb seashell pasta
1/2 lb Asiago cheese, diced
1/4 lb Genoa salami, diced
1/4 lb pepperoni sausage, diced
2 cups cherry tomatoes, halved
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 6oz can of diced black olives, chopped
1 .7oz package dry Italian-style salad dressing mix (pasta salad seasoning mix would work)
- For the dressing:
1/4 cup Balsamic vinegar
2 TBSP dried oregano
1 TBSP dried parsley
salt and freshly ground black pepper to taste
2 TBSP Parmesan cheese, grated
3/4 cup olive oil
Directions
- Bring a pot of salted water to a boil. Add noodles and cook until al dente, usually around 8 minutes but check the package for instructions. Make sure not to overcook the noodles. Drain, rinse with cold water to stop the cooking process and drain again.
- Combine all pasta salad ingredients, including the drained pasta in a large bowl. Season with the seasoning mix. Toss all ingredients to combine and refrigerate until needed, but for at least an hour.
- Mix all of the dressing ingredients except oil together in a small jar. Pour oil in while whisking to emulsify.
- When ready to serve, pour the dressing over chilled salad, toss until well combined and serve.
