Antipasto Pasta Salad
A delicious antipasto pasta salad made with seashell pasta and a variety of meats, cheeses, and vegetables, dressed with a flavorful olive oil and vinegar dressing.
Ingredients
- seashell pasta (1 pound)
- Asiago cheese (0.5 pound)
- Genoa salami (0.25 pound)
- pepperoni sausage (0.25 pound)
- tomatoes (3 medium)
- red bell pepper (1 medium)
- green bell pepper (1 medium)
- black olives (1 (6 ounce) can)
- dry Italian-style salad dressing mix (1 (.7 ounce) package)
- extra virgin olive oil (0.75 cup)
- balsamic vinegar (0.25 cup)
- dried oregano (2 tablespoons)
- dried parsley (1 tablespoon)
- grated Parmesan cheese (1 tablespoon)
- salt (0 )
- ground black pepper (0 )
Instructions
- 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.
- 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.
- 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.
- When ready to serve, pour dressing over chilled salad and mix until well combined.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 451
- fat: 29 g
- sats: 8 g
- carbs: 33 g
- fibre: 3 g
- protein: 15 g
- salt: 0 g