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Antipasto Pasta Salad Recipe

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This recipe for Antipasto Pasta Salad, by , is from The Clausing Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katie VanBeek
Added: Monday, March 9, 2009


1 lb. seashell pasta
1 pkg. dry Italian dressing mix
1/4 lb. salami, chopped
3/4 c. extra virgin olive oil
1/4 lb. pepperoni slices
1/4 c. balsamic vinegar
1/2 lb. Asiago cheese, diced
2 TB. dried oregano
6oz. can chopped black olives
1 TB. dried parsley
1 red bell pepper, diced
1 TB. grated Parmesan cheese
1 green bell pepper, diced
salt & pepper to taste
3 tomatoes, chopped

Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cool 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. Add the noodles and stir. Cover, and refrigerate for at least one hour. 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.

Personal Notes:
Personal Notes:
I first tasted this recipe at Covenant Circles( a small group thing Lynwood church was doing so that we got to know one another) Anyways Cindy Yonkman brought this and I have never had a pasta salad that was so good. She said she just went to the store after work and picked up a few things and threw it together. O.K. so I thought if Cindy worked all day and said she had time to throw it together, it must be pretty easy. I made it for Maddy's b-day party and lets just say it is a very time consuming pasta salad to make! But it is very good! So my mom and I always laugh at this story because if anyone knows Cindy Yonkman that is just how she looks at everything! So it is a great salad, but a little pricey and time consuming to make. I didn't just throw it together! It is worth the time though.




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