Antipasto Pasta Salad


· 1 lb. seashell pasta, cooked according to package
· ¼ lb Genoa salami, chopped
· ¼ lb pepperoni sausage, chopped
· ½ lb Asiago cheese, chopped
· 1 (6 oz) can black olives, drained and chopped
· 1 red bell pepper, diced
· 3 tomatoes, chopped
· ¾ c. extra virgin olive oil
· ¼ c. balsamic vinegar
· 2 Tbsp dried oregano
· 1 Tbsp dried parsley
· 1 Tbsp grated Parmesan cheese
· Salt and pepper to taste
· ¼ c. Italian dressing


1. In large bowl, combine pasta, salami, pepperoni, Asiago cheese, black olives, bell pepper, and tomatoes. Add Italian dressing, and toss to combine.
2. Whisk together olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper.
3. Add pasta to cheese and meat mixture. Mix in dressing and toss well to combine. Chill 2-4 hours or until ready to serve. Serve cold.

Corner Bistro
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