Name: Antipasto Pasta Salad
Prep time: 11 min
Cook time: 9 min
Total time: 20 min
Yield: 6
Ingredients: 400 g Pasta; 100 g salami; 100 g pepperoni; 200 g Pecorino Romano cheese; 170 g black olives; 1 red capsicum; 1 green capsicum; 3 ripe tomatoes; 28 g Italian Seasoning; ¾ cup extra virgin olive oil; ¼ cup balsamic vinegar; 2 tbsp dried oregano; 1 tbsp dried parsley; ½ red onion; 1 tbsp grated Parmesan cheese; 1 pinch salt; 1 tsp ground black pepper

400 g Pastacavatappi, shell, bowtie or elbow

100 g salamichopped

100 g pepperonichopped

200 g Pecorino Romano cheeseor a similar Italian sharp cheese, diced

170 g black olivesdrained and chopped

1 red capsicumdiced

1 green capsicum

3 ripe tomatoeschopped

28 g Italian Seasoning

¾ cup extra virgin olive oil

¼ cup balsamic vinegar

2 tbsp dried oregano

1 tbsp dried parsley

½ red onionchopped

1 tbsp grated Parmesan cheese

1 pinch salt

1 tsp ground black pepper

What are we cooking today?

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.

Getting started

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.

Annabelle's tips

Some nuts (eg almonds) sprinkled on the top add another dimension of flavour and texture.