Antipasto Pasta Salad
An Outstanding Antipasto Pasta Salad! All the wonderful rich flavors of regular Antipasto, pasta, meats, cheese and homemade dressing in one great summer time pasta salad! Great for feeding a crowd!
Ingredients
- 1 bag small pasta shells
- 1 cup diced hard salami
- 1 cup diced pepperoni
- 1 cup diced Provolone Cheese
- 1 cup shredded or grated Parmesan Cheese
- 1/2 cup diced Asiago cheese optional
- 3/4 cup sliced black olives
- 3/4 cup diced Roma Tomatoes
- 3/4 cup diced mild yellow red or orange peppers
- 1 tablespoon diced fresh basil optional
- 1 1/2 cups Kraft Sun Dried Tomato dressing can substitute any Italian dressing
- 1 Tablespoon Balsamic Vinegar
- Salt and Pepper to taste
Instructions
- Fill a large pot half way full with water and bring to boil. Add small pasta shells. Cook Pasta till Al Dente. Drain, rinse, and cool.
- In a large bowl add your diced meats, cheeses, olives, tomatoes, peppers, basil and cooled pasta.
- In a glass liquid measuring cup add the Balsamic Vinegar to the Sun Dried Tomato dressing. Pour over all the salad ingredients. Mix till well blended and everything is coated. Add salt and pepper to taste. Cover and Chill for at least 3 hours.
- You may need to add additional dressing right before serving as the Al Dente Pasta will soak up a lot of the dressing while chilling.
Nutrition
Serving: 1cupCalories: 396kcalCarbohydrates: 9gProtein: 16gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 20gCholesterol: 58mgSodium: 1186mgFiber: 1gSugar: 2g
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