I’ve been tweaking this recipe for Italian Antipasto Pasta Salad for ten years now. (Note: It’s similar to this recipe!) A simple bag of ingredients and three directions for a group gathering favorite.

INGREDIENTS

• 1 pound bowtie pasta
• ¼ pound Genoa salami, chopped
• ¼ pound pepperoni sausage, chopped
• ½ cup shredded Parmesan
• 1 (6 ounce) can black olives, drained and chopped
• 1 red bell pepper, diced
• 1 green bell pepper, chopped
• 1 can artichoke hearts, drained
• 3 tomatoes or 1 cup grape tomatoes, chopped
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• ¾ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• 2 tablespoons dried oregano
• 1 tablespoon dried parsley
• 1 tablespoon granulated garlic
• Salt & pepper to taste

DIRECTIONS

1. Cook the pasta in a large pot of salted boiled water until al dente. Drain and cool under cold water.

2. Whisk together the olive oil, balsamic vinegar, oregano, parsley, granulated garlic, Italian dressing mix, salt and pepper in a large bowl.

3. Add the cooked and cooled pasta, salami, pepperoni, Parmesan cheese, black olives, artichoke hearts, red bell pepper, green bell pepper and tomatoes. Cover, and refrigerate for at least one hour before serving.