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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.
calories 456cal total fat 30g cholesterol 32mg sodium 951mg carbohydrates 34g fiber 3g
This recipe has been added to the following public cookbooks:
Soups & Such for Lakeview Cafe,
David's Cookbook,
Josie's Cookbook
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | STOPPING123
09/01/07 12:56 PM |
Antipasta SaladI prefer the Rotini and Bowtie pasta with this recipe. I also add grated garlic in with the dressing. It's also good with chopped red onion, pepperconi peppers, more Greek olives and Feta cheese. It's a very colorful salad. |
| ★ ★ ★ ★ ☆ | Blndblu79
07/29/07 12:00 AM |
Antipasto Pasta SaladI am alergic to wheat, made it without the pasta...added a few grape tomatoes.....wow!!!!!!!!!! |
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