Antipasto pasta salad

Antipasto pasta salad

• 1 pound seashell pasta
• 1/4 pound Genoa salami, chopped
• 1/4 pound pepperoni sausage, chopped
• 1/2 pound Asiago cheese, diced
• 1 (6 ounce) can black olives, drained
  and chopped
• 1 red bell pepper, diced
• 1 green bell pepper, chopped
• 3 tomatoes, chopped
• 1 (.7 ounce) package dry Italian-style
  salad dressing mix
• 3/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons dried oregano
• 1 tablespoon dried parsley
• 1 tablespoon grated Parmesan cheese
  salt and ground black pepper to taste

1. Cook the pasta in a big pot of
   salted boiling water until al dente. Drain, and cool under cold water.
2. In a big bowl, combine the
   pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green
   bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and
   refrigerate for at least one hour.
3. To prepare the dressing, whisk
   together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese,
   salt and pepper. Just before serving, pour dressing over the salad, and mix
   well.