Friday, July 6, 2007

Antipasto Pasta Salad

We had this at my small group leader's house a few weeks ago, and my husband has been asking me to make it ever since. I finally made it this week and served it for supper with grilled pita wedges and fruit. We had enough left over to serve with our 4th of July cookout and still had some for lunch the next day for both of us.

Antipasto Pasta Salad
1 lb small penne pasta (cook then cool under cold water)
1/4 lb. Genoa salami, chopped
1/4 lb. pepperoni, chopped
1/2 lb. Asiago cheese (try not to substitute, the Asiago is really good in it!)
1 (6oz) can of olives, chopped
1 red bell pepper, diced
3 roma tomatoes, chopped
1 (.7 oz) package dry Italian-style salad dressing mix

Mix all together, cover and refrigerate 1 hour.

Dressing:
3/4 c. olive oil
1/4 c. balsamic vinegar
2 Tlbs. fresh oregano (substitute dry if you don't have fresh, just decrease the amount)
2 Tlbs. fresh parsley (again, you can sub)
2 Tlbs. grated Parmesan cheese
Salt and ground black pepper to taste

Combine and pour over pasta salad, mix gently, cover and refrigerate one more hour.

(I also added some diced green bell pepper simply because I had some.)

3 comments:

Anonymous said...

Did you greate the cheese or cut it in small chunks?

Anonymous said...

grate not greate

Jen said...

The cheese came in a 6 oz. tub already grated. I couldn't find a block of Asiago.