Antipasto Pasta Salad

Ingredients :

1 pound shell, bowtie or elbow macaroni pasta   

¼ pound Genoa salami, chopped   

¼ pound pepperoni, chopped   

½ pound Asiago or Italian sharp cheese, diced   

6 ounce black olives, drained and chopped   

1 red bell pepper, diced   

1 green bell pepper, diced   

3 ripe tomatoes, chopped   

6 ounce  Italian dressing mix (Good Seasons)   

3/4 cup extra virgin olive oil   

1/4 cup balsamic vinegar   

2 tablespoons dried oregano  

 1 tablespoon dried parsley   

1 tablespoon grated  Parmesan cheese  salt  ground black pepper 

Direction :

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, mix thoroughly and refrigerate salad.  To prepare the dressing, 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.