Antipasto Pasta Salad

Note: The cook time does NOT include refrigeration time.

• Ready In: 35 mins
• Serves: 12

Ingredients

• 1  lb shell pasta
• 1⁄4 lb  genoa salami, chopped
• 1⁄4 lb  pepperoni, chopped
• 1⁄2 lb asiago cheese, diced
• 1 (6 ounce) can black olives, drained and chopped
• 1  red bell pepper, diced
• 1  green bell pepper, chopped
• 3  tomatoes, chopped
• 1 (2/3ounce) package  Italian 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 & fresh ground pepper

Directions

1. Cook the pasta in a large pot of salted boiling water until al dente.
2. Drain and cool under cold water.
3. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes.
4. Stir in the envelope of dressing mix.
5. Cover and refrigerate for at least one hour.
6. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper.
7. Just before serving, pour dressing over the salad; mix well.