Antipasto Salad

• 1 lb (454g) seashell pasta
• 1/2 lb (227g) Asiago cheese, diced
• 1/4 lb (113g) Genoa salami, diced
• 1/4 lb (113g) pepperoni sausage, diced
• 2 cups (300g) cherry tomatoes, halved
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 6 oz (170g) can of diced black olives, chopped
• 1 0.7 oz (20g) package dry Italian-style salad dressing mix (pasta salad seasoning mix would work)
• 1/4 cup (60 ml) balsamic vinegar
• 2 tbsp (6g) dried oregano
• 1 tbsp (3g) dried parsley
• Salt and freshly ground black pepper to taste
• 2 tbsp (30g) Parmesan cheese, grated
• 3/4 cup (180 ml) olive oil

Instructions

1. 1

   Bring a pot of salted water to a boil. Add the noodles and cook until al dente, usually around 8 minutes, but check the package for instructions. Make sure not to overcook the noodles. Drain, rinse with cold water to stop the cooking process, and drain again.

2. 2

   Combine all pasta salad ingredients, including the drained pasta, in a large bowl. Season with the seasoning mix. Toss all ingredients to combine and refrigerate until needed, but for at least an hour.

3. 3

   Mix all of the dressing ingredients except the oil together in a small jar. Pour the oil in while whisking to emulsify.

4. 4

   When ready to serve, pour the dressing over the chilled salad, toss until well combined, and serve.