ANTIPOSTA PASTA SALAD

ANTIPOSTA PASTA SALAD



1 pound seashell pasta
¼ pound Genoa salami, chopped
¼ cup pepperoni sausage, chopped
½ pound Asiago cheese, diced
1 6-oz.) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper
3 tomatoes, chopped
1 (.7 oz.) package dry Italian-style salad dressing mix
¾ cup extra virgin olive oil
¼ cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon 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, Asiago cheese, black olives, red bell pepper, green bell pepper, and tomatoes. Stir in the envelope of dressing mix. Cover and refrigerate for at least 1 hour.

To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese salts and pepper. Just before serving pour dressing over the salad, and mix well.


Yield: 12 servings.