Genoa Antipasto Pasta Salad

NOT FOR VEGETARIANS

Ingredients:

1 pound / 450g shell, bowtie or macaroni pasta
1/2 pound / 250g Asiago or Italian sharp cheese, diced
1/4 pound / 125g Genoa salami, chopped
1/4 pound / 125g pepperoni, chopped
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, diced
3 ripe tomatoes, chopped
1 (.6 ounce) Italian 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

Directions:

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, pasta, cheese, black olives, red bell pepper, green bell pepper and tomatoes.

Sprinkle on the envelope of powdered dressing, mix thoroughly and put salad in the fridge while you prepare the dressing.

To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, parmesan cheese, salt and pepper.

Just prior to serving, pour dressing over the salad and mix well.