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      Antipasto Pasta Salad

      Antipasto Pasta SaladBy: Chef Emerald ColemanIngredients:1 lb Seashell pasta1/4 lb Genoa salami, chopped1/4 lb Pepperoni sausage, chopped1/2 lb Asiago cheese, diced6 oz can Black olives, drained and chopped1 Red bell pepper, diced1 Green bell pepper, chopped3 Tomatoes, chopped.7 oz pkg dry Italian dressing mix3/4 cup Extra virgin olive oil1/4 cup Balsamic vinegar2 tbsp Oregano, dried1 tbsp Parsley, dried1 tbsp Parmesan cheese, gratedSalt and pepper, to tasteDirections:1. Cook pasta in large pot of salted, boiling water until al dente. {}Drain and cool under cold water.2. In a large bowl, combine pasta, salami, pepperoni, Asiago cheese, black olives, red and green bell peppers, and tomatoes. {}Stir in envelope of dry Italian dressing. {}Cover and refrigerate for at least one hour.3. For dressing: Whisk together olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. {}Just before serving, pour dressing over the salad and mix well.