Antipasto Pasta Salad

Antipasto Pasta Salad

Serves: 10-15
Prep. Time: 0:30

1 lb. box shell, bow-tie, OR elbow macaroni
1/4 lbs. Genoa salami slices - chopped
1/4 lbs. pepperoni slices - chopped
1/2 lbs. Asiago OR Italian sharp cheese - diced
6 oz. can chopped black olives - drained
1 med. red bell pepper - seeded, diced
1 med. green bell pepper - seeded, diced
3 med. ripe tomatoes - chopped
1 packet Italian salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 Tbls. dried oregano1 Tbls. dried parsley
1 Tbls. grated Parmesan cheese
salt and pepper - to taste

-Cook the pasta in a large pot of salted boiling water until al dente. Drain and cool under cold water.-In a large bowl, combine the pasta, salami, pepperoni, cheese, black olives, red bell pepper, green bell pepper, and tomatoes.-Sprinkle on the envelope of powdered dressing and mix thoroughly and refrigerate salad.-Whisk together the olive oil, balsamic vinegar, oregano, parsley, parmesan cheese, salt, and pepper.-Just before serving, pour dressing over the salad and mix well.