Antipasto Pasta Salad

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

salad, tri, ubc, ubc, mozzarella cheese, black olives, red bell pepper, green bell pepper, pepperoncinis, grape tomatoes, hearts, cauliflower, italian style salad dressing mix, dressing, olive oil, ubc, oregano, parsley, parmesan cheese, salt

Taken from tastykitchen.com/recipes/salads/antipasto-pasta-salad/ (may not work)

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