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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This pasta salad is a combination of probably 4 pasta salad recipes. Each time I would make a pasta salad it seemed like it was missing something, so I decided to combine all of them and whammy this is what I came up with. Ingredients:
1 pound pasta that will hold the dressing |
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 can green beans |
1 cup artichoke hearts |
1/2 cup chopped red onion |
1 16 ounce container grape tomatoes halved |
1 (.7 ounce) package dry italian-style salad dressing mix |
3/4 cup extra virgin olive oil |
1/4 cup red wine vinegar |
1/4 cup chopped fresh basil |
1/4 cup grated parmesan cheese (not the stuff in the can, please) |
salt and ground black pepper to taste |
Directions:
1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
2. In a large bowl, combine the pasta, salami, Asiago cheese, black olives, red bell pepper, artichoke hearts, red onion, green beans 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, red wine vinegar, fresh basil, Parmesan cheese, salt and pepper.
4. Just before serving, pour dressing over the salad, and mix well.
5. * I'll usually use whatever white cheese I've got on hand. Fresh mozzarella is nice.
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