Easy Antipasto Pasta Salad Recipe

Ingredients

• 1 pound seashell pasta
• 0.5 pound Asiago cheese, diced
• 0.25 pound Genoa salami, chopped
• 0.25 pound pepperoni sausage, chopped
• 3 medium tomatoes, chopped
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, chopped
• 1 (6 ounce) can black olives, drained and chopped
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 0.75 cup extra virgin olive oil
• 0.25 cup balsamic vinegar
• 2 tablespoons dried oregano
• 1 tablespoon dried parsley
• 1 tablespoon grated Parmesan cheese
• salt and ground black pepper to taste

Instructions

1. Gather all of your fresh ingredients for the best antipasto pasta salad.
2. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the shell pasta and cook according to package directions, stirring occasionally, until al dente, about 9 minutes. Drain the pasta, rinse under cold water to stop the cooking process, and drain thoroughly again.
3. Assemble the salad: Transfer the cooled and drained pasta to a large serving bowl. Add the Asiago cheese, salami, pepperoni, juicy tomatoes, crisp bell peppers, and briny olives. Sprinkle the dry Italian dressing mix evenly over the top and stir gently to combine all ingredients. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
4. Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, fresh parsley, grated Parmesan cheese, salt, and black pepper until well combined. Cover the bowl and set aside until ready to serve the salad.
5. Serve: Just before serving, pour the prepared dressing over the chilled pasta salad and mix gently until all ingredients are evenly coated. Enjoy this delicious antipasto pasta salad!

Nutrition

• Calories: 451 kcal
• Fat Content: 29 g
• Fiber Content: 3 g
• Sugar Content: 4 g
• Sodium Content: 978 mg
• Protein Content: 15 g
• Cholesterol Content: 37 mg
• Carbohydrate Content: 33 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g