Turn yesterday's Charcuterie Board left overs into today's meal! This wonderfully coloured salad has many variations and is a true crowd pleaser.
Antipasto Pasta Salad can we put together in a variety of different ways so don't feel compelled to stick to this recipe if you wish to add or replace ingredients.
It is a meal in itself or can be a side or larger portion to take to a bbq.
Cook the pasta in a large pot of salted boiling water until al dente. Drain and cool under cold water.
In a large bowl combine the salami, pepperoni, cheese, black olives, red bell pepper, green bell pepper, onion and tomatoes.
Sprinkle on the Italian Seasoning, mix thoroughly and refrigerate salad.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, parmesan cheese, salt and pepper.
Combine the pasta and the antipasto mix and just before serving, pour dressing over the salad and mix well.
Some nuts (eg almonds) sprinkled on the top add another dimension of flavour and texture.
Ingredients
Directions
Antipasto Pasta Salad can we put together in a variety of different ways so don't feel compelled to stick to this recipe if you wish to add or replace ingredients.
It is a meal in itself or can be a side or larger portion to take to a bbq.
Cook the pasta in a large pot of salted boiling water until al dente. Drain and cool under cold water.
In a large bowl combine the salami, pepperoni, cheese, black olives, red bell pepper, green bell pepper, onion and tomatoes.
Sprinkle on the Italian Seasoning, mix thoroughly and refrigerate salad.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, parmesan cheese, salt and pepper.
Combine the pasta and the antipasto mix and just before serving, pour dressing over the salad and mix well.
Some nuts (eg almonds) sprinkled on the top add another dimension of flavour and texture.