This is an excellent pasta salad. I am not a big balsalmic vinegar fan, so I just use white vinegar. You can use any meat or cheese that you want. In fact I don't think I have ever made it the same way twice.
1 lb. pasta
1/4 lb. Genoa salami, chopped
1/4 lb. pepperoni sausage, chopped
1/2 lb. Asiago cheese, diced
1 (6oz) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper,diced
3 tomatoes, diced
1 (0.7oz) package dry Italian-style dressing mix
3/4 C. extra virgin olive oil
1/4C. balsalmic vinegar
2 Tbsp. dried oregano
1 Tbsp. dried parsley
1 Tbsp. grated Parmesan cheese
salt and ground pepper to taste
Cook the pasta. Drain and cool under cold water. In a large 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 1 hour. To prepare the dressing, whisk together the olive oil, balsalmic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the pasta and mix well.
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