Chef 101 Humpday Recipe: Antipasto Pasta Salad

I had some summer sausage for almost 6 months in my freezer, and I’ve learned, in nearly 7 months of cooking, that that is too long.  So I went online and found this recipe to use it up pronto.  I added tri-color peppers, kidney and garbanzo beans, corn, artichoke hearts, mushrooms and broccoli to the recipe.  I only took out the tomatoes and all of the salad dressing ingredients as my family hates tomatoes and loves Ranch dressing.  Of course, I had tons of leftovers.  I ate one gallon of it myself over two days and gave the other gallon to my next-door neighbors.  I sure hope they survived…
Antipasto Pasta Salad
recipe image
Rated: rating
Submitted By: Dayna
Photo By: CookinBug
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 1 Hour 35 Minutes
Servings: 12
“Anice balsamic vinegar and oil mixture with oregano, parsley andParmesan whipped in. It compliments this hearty salad, with its robustingredients – salami, pepperoni, Asiago cheese and lots of tomatoes.Makes twelve magnificent servings.”
1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style
salad dressing mix
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 and ground black pepper to taste
1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
2. Ina large bowl, combine the pasta, salami, pepperoni, Asiago cheese,black olives, red bell pepper, green bell pepper and tomatoes. Stir inthe envelope of dressing mix. Cover, and refrigerate for at least onehour.
3. Toprepare the dressing, whisk together the olive oil, balsamic vinegar,oregano, parsley, Parmesan cheese, salt and pepper. Just beforeserving, pour dressing over the salad, and mix well.
ALL RIGHTS RESERVED © 2010 Printed from 10/19/2010

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