This cold pasta salad recipe with shells, mini pepperonis, freshly shaved Italian cheese, and a delicious homemade Balsamic and Italian dressing, is a fantastic quick and flavorful Italian Antipasto Pasta Salad.
Course: Salad Recipes
Keyword: antipasto salad, BBQ, italian dressing, pasta salad, pepperoni
To begin, boil, drain, and cool your pasta shells prior to salad assembly.
Add pasta, pepperoni, olives, pepper, tomato, parsley and cheese in a large mixing bowl and mix well.
In a separate, smaller bowl, combine oil, balsamic, dressing, oregano and cheese.
Mix dressing ingredients well and pour onto pasta bowl mixture.
Mix all ingredients evenly coat and season pasta with salt and pepper.
Let salad set for 30 minutes, stirring occasionally so flavors can mingle.
Or you can refrigerate, covered, until ready to use.
Stir before serving and if necessary or dry, add 1-2 tablespoons of oil and mix well to revitalize the pasta.
Can I double this recipe? Yes, this antipasto salad is super easy to double. Other ingredient ideas: Try adding other cured meats like prosciutto or summer sausage, green olives, chunks of cheeseSubstituting Dry SeasoningLast time I went to the store to make this salad, I had a hard time finding dry Italian dressing and grabbed some Garlic and Herb Dry seasoning (by brand Good Seasons). Its in a little envelope.Its a salad dressing and recipe mix and is DELICIOUS. If you have that, its great to substitute or change up the salad.