Antipasto Pasta Salad

• Salad:
• 1 lb small shell pasta
• 1/4 lb Genoa salami (cubed)
• 1/4 lb Pepperoni (cubed)
• 1/2 lb Asiago Cheese (cubed
• 2 cups cherry tomatoes
• 1 cup black olives (chopped)
• 1/2 Red bell pepper (chopped)
• 1/2 Green bell pepper (chopped)
• Dressing:
• 3/4 cup Olive Oil
• 1/4 cup Balsamic Vinegar
• 2 tbsp dried oregano
• 2 tbsp dried parsley
• 1 tbsp Parmesan Cheese
• Salt and Pepper to taste

1. Cook paste in salted water until al dente. Set aside and let cool.
2. Once cool, mix pasta with rest of "salad" ingredients in large bowl and set aside.
3. In a lidded jar, shake all "dressing" ingredients until all are incorporated.
4. Add dressing to salad and mix.
5. Refrigerate. The longer it sits, the better the ingredients incorporate.

salad, shell pasta, salami, pepperoni, cheese, cherry tomatoes, black olives, red bell pepper, green bell pepper, dressing, olive oil, balsamic vinegar, oregano, parsley, parmesan cheese, salt

Taken from www.epicurious.com/recipes/member/views/antipasto-pasta-salad-50102524 (may not work)