Ingredients
- 1 lb seashell pasta
- 1/2 lb Asiago cheese, diced
- 1/4 lb Genoa salami, chopped
- 1/4 lb pepperoni sausage, chopped
- 3 medium tomatoes, chopped
- 1 medium bell peppers, red, diced
- 1 medium bell peppers, green, diced
- 1 6 oz can black olives, drained and chopped
- 1 .7 oz package Italian salad dressing mix, dry
- 3/4 C olive oil
- 1/4 C balsamic vinegar
- 2 tbsp dried oregano
- 1 tbsp dried parsley
- 1 tbsp Parmesan cheese, grated
Instructions
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Make the salad: Bring a large pot of salted water to a boil. Add shell pasta and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain, run under cold water to cool pasta, and drain again.
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Transfer drained pasta to a large bowl. Add Asiago, salami, pepperoni, tomatoes, bell peppers, and olives. Sprinkle dry dressing mix over top and stir until ingredients are thoroughly mixed. Cover and refrigerate for at least 1 hour.
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Make the dressing: Whisk oil, vinegar, oregano, parsley, Parmesan, salt, and pepper together in a small bowl. Cover and set aside until ready to serve.
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When ready to serve, pour dressing over chilled salad and mix until well combined.