Pasta Salad Antipasto Recipe
Ingredients:
1 lb of shell or bowtie macaroni
1/4 lb of salami (Genoa); chopped
1/4 lb of pepperoni; cut into small cubes
1/2 lb of Asiago cheese (or any Italan sharp cheese); diced
1 can of sliced black pitted olives (6 oz); drained and chopped
1 bell pepper (red); diced
1 bell pepper (green); diced
3 plum tomatoes (ripe); chopped
1 pack of dry Italian-style dressing mix (0.6 ounce, preferably ‘Good Seasons’ brand)
3/4 c of olive oil (preferably ‘Extra Virgin’)
1/4 c of balsamic vinegar
2 tbsp of oregano (dry)
1 tbsp of parsley, (dry)
1 tbsp of Parmesan, grated
Salt and black pepper
2 tbsp. of olive oil
1 tbsp of salt
6 cups of water
Directions:
Pour the water onto a large saucepan together with salt, as well as 2 tbsp of olive oil. Bring to a boil. Once the water is boiling, plunge the shell or bowtie macaroni.
Check every now and then if the pasta is al dente. Place the macaroni onto the strainer and wash it under cool running water. Drain the macaroni, then set aside and let it cool.
Next – mix the cooled pasta, bell peppers, plum tomatoes, and black pitted olives onto the large salad bowl. Add a small amount of Italian dressing mix, and then let it sit in the fridge, but do not freeze.
Lastly – get the dressing ready. On a medium mixing bowl, whisk the following ingredients together – 3/4 cup olive oil, oregano, Parmesan, balsamic, parsley, oregano, a pinch of salt, as well as a dash of pepper to taste.
Drizzle some dressing onto the salad. Toss well prior to serving.