Antipasto salad


  • one pound shell food
  • 1/4 pound metropolis salami,
  • cut
  • 1/4 pound sausage,
  • chopped
  • 1/2 pound Asiago cheese, diced
  • 1 (6 ounces) will black olives,
  • drained and chopped
  • 1 red bell pepper, diced
  • 1 inexperienced bell pepper, chopped
  • three tomatoes, chopped
  • 1 (.7 ounce) package of dry Italian-style sauce combine
  • 3/4 cup additional virgin oil
  • 1/4 cup balsamy vinegar
  • two tablespoons of dried oregano
  • 1 tablespoon dried parsley
  • 1 tablespoon grated Parmesan
  • cheese
  • salt and ground black pepper to
  • style


Cook the food in a giant pot of preserved boiling water till al dente. Drain, and funky underneath cold water. In a large bowl, mix the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, inexperienced bell pepper, and
tomatoes. Stir within the envelope of dressing mix.

Cover, and refrigerate for a minimum of one hour. to arrange the dressing, whisk along the olive oil, balsamy vinegar, oregano, parsley, Parmesan cheese, salt, and pepper. simply before serving, pour dressing over the salad, and blend well.

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