Name: Antipasto Pasta Salad
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Yield: 12
Cuisine: Italian Inspired
Ingredients: 1 pound seashell pasta; 0.5 pound Asiago cheese, diced; 0.25 pound Genoa salami, chopped; 0.25 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; 0.75 cup extra virgin olive oil; 0.25 cup balsamic vinegar; 2 tablespoons dried oregano; 1 tablespoon dried parsley; 1 tablespoon grated Parmesan cheese; salt and ground black pepper to taste

Antipasto Pasta Salad

This antipasto pasta salad is perfect for parties, potlucks, and picnics! A delicious combo of pasta, meat, and cheese, it's hearty and so easy to make.

1 hr 35 min total 20 min prep 15 min cook 12 451 cal

Instructions

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1 Gather all ingredients.
2 Make the salad: Bring a large pot of salted water to a boil. Add shell pasta and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain, run under cold water to cool pasta, and drain again.
3 Transfer drained pasta to a large bowl. Add Asiago, salami, pepperoni, tomatoes, bell peppers, and olives. Sprinkle dry dressing mix over top and stir until ingredients are thoroughly mixed. Cover and refrigerate for at least 1 hour.
4 Make the dressing: Whisk oil, vinegar, oregano, parsley, Parmesan, salt, and pepper together in a small bowl. Cover and set aside until ready to serve.
5 When ready to serve, pour dressing over chilled salad and mix until well combined.