Antipasto Pasta Salad
Hey Y'all,
I hope that everyone has had a wonderful weekend!!! We have been very busy last month and this month doesn't seem to slowing down either. We have lots going on since school is starting to come to close and we have lots of events going on this month. With the first weekend quickly approaching and it is going to be Easter this is a great Pasta Salad to go with your family's meal. What I like about this Pasta Salad it is taking an Italian Sub and turning it into the Pasta Salad that everyone enjoys.
The ingredients are 1 lb. Pasta Shells, 1/4 lb. chopped Genoa Salami, 1/4 lb. chopped Pepperoni, 1/2 lb. diced Asiago Cheese, 1/4 cup Baby Mozzarella balls, 6 oz. drained and chopped Black Olives, 1 diced Red Bell Pepper, 1 diced Green Bell Pepper, 3 chopped Tomatoes, 1 pkg. Italian Salad Dressing Mix, 3/4 cup Extra Virgin Olive Oil, 1/4 cup Balsamic Vinegar, 2 tbsp. Oregano, 1 tbsp. Parsley, 1 tbsp. Grated Parmesan Cheese, Salt and Pepper.
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, tomatoes and mozzarella. 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.
This is so delicious and amazing!!!! You get the saltiness from the Genoa and Pepperoni. The fresh and cooling effect from the all the vegetables and the cheeses. The dressing is so nice with the with the whole dish and you really cannot just have a little bit of the salad. This goes really well with BBQ Chicken, Steak, Brisket or Ribs. You can make this for any grille out and your family will be so impress. I hope that you enjoyed this dish as much as my family and friends did. Next time I am going to bring you our Jalapeno Poppers and the best part is you don't have to stand over a grille because they bake in the oven. Have a wonderful day and see you next time.
I hope that everyone has had a wonderful weekend!!! We have been very busy last month and this month doesn't seem to slowing down either. We have lots going on since school is starting to come to close and we have lots of events going on this month. With the first weekend quickly approaching and it is going to be Easter this is a great Pasta Salad to go with your family's meal. What I like about this Pasta Salad it is taking an Italian Sub and turning it into the Pasta Salad that everyone enjoys.
The ingredients are 1 lb. Pasta Shells, 1/4 lb. chopped Genoa Salami, 1/4 lb. chopped Pepperoni, 1/2 lb. diced Asiago Cheese, 1/4 cup Baby Mozzarella balls, 6 oz. drained and chopped Black Olives, 1 diced Red Bell Pepper, 1 diced Green Bell Pepper, 3 chopped Tomatoes, 1 pkg. Italian Salad Dressing Mix, 3/4 cup Extra Virgin Olive Oil, 1/4 cup Balsamic Vinegar, 2 tbsp. Oregano, 1 tbsp. Parsley, 1 tbsp. Grated Parmesan Cheese, Salt and Pepper.
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, tomatoes and mozzarella. 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.
This is so delicious and amazing!!!! You get the saltiness from the Genoa and Pepperoni. The fresh and cooling effect from the all the vegetables and the cheeses. The dressing is so nice with the with the whole dish and you really cannot just have a little bit of the salad. This goes really well with BBQ Chicken, Steak, Brisket or Ribs. You can make this for any grille out and your family will be so impress. I hope that you enjoyed this dish as much as my family and friends did. Next time I am going to bring you our Jalapeno Poppers and the best part is you don't have to stand over a grille because they bake in the oven. Have a wonderful day and see you next time.
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