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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Antipasto Salad Recipe

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This recipe for Antipasto Salad is from The Sensational A - Z Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

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

Directions:
Directions:
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, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. 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.

Number Of Servings:
Number Of Servings:
10 to 12 servings
Preparation Time:
Preparation Time:
1 hour and 45 minutes

 

 

 

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