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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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A riot of flavors. Can subsitute chopped tomato with grape or cherry tomatoes. Ingredients:
1 lb rotini pasta, cooked al dente, drained, and rinsed under cold water (can substitute shell or even elbow pasta) |
1/2 cup genoa salami, chopped |
1/2 cup pepperoni, chopped |
1 cup asiago cheese, small diced (can substitute mozzarella) |
1 (6 ounce) can black olives, drained and chopped |
1/4 cup pitted green olives, drained and chopped |
1/4 cup pepperoncini pepper, drained well (optional) |
1 red bell pepper, chopped |
1 green bell pepper, chopped |
3 roma tomatoes, chopped |
1 (2/3 ounce) package dried italian salad dressing mix |
3/4 cup olive oil |
1/4 cup balsamic vinegar |
2 tablespoons dried oregano |
1 tablespoon dried parsley |
1 tablespoon grated parmesan cheese |
black pepper |
iceberg lettuce, optional serving suggestion |
Directions:
1. In a large bowl, combine pasta, salami, pepperoni, Asiago cheese, black olives, green olives, pepperoncini, red and green bell peppers and tomatoes. Set aside.
2. For the dressing, whisk together Italian salad dressing mix, olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese and black pepper.
3. Just before serving pour dressing over salad, toss to coat.
4. Serve over iceberg lettuce.
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