Meag's Pasta Salad
¼ lb summer sausage or salami
¼ lb sliced pepperoni
¼ lb Asiago cheese, diced
1 6oz can sliced black olives, drained
1 red bell pepper, chopper
1 green orange or yellow pepper, chopped
2 tomatoes, chopped
1 (7oz) pkg. dry Italian salad dressing mix
¾ c extra virgin olive oil
¼ c balsamic vinegar
2 T dried oregano
1 T dried parsley
¼ lb grated Parmesan cheese
1 small block mozzarella cheese, cubed (I had fresh mozzarella balls on hand)
Salt and pepper to taste
Cook pasta in salted water until al dente. Drain and rinse with cool water
Chop/slice all of the ingredients that need it.
It all looked so pretty lined up on my cutting board. I couldn't decide which photo I liked best.
So I included them all.
In a large bowl, toss the pasta with salami, pepperoni, Asiago cheese, black olives, red pepper, orange/yellow pepper, tomatoes, and mozzarella cheese. Stir in the envelope of dressing mix. Cover and refrigerate for at least one hour.
For the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad and mix well.
Man, I'm telling you, F A B U L O U S! If you're bringing this to a function, be sure and make a few copies of the recipe because you WILL be asked for it!
**You can totally leave this vegetarian. Omit the meats and toss in some artichoke hearts or mushrooms or whatever!
Don't feel bound by the recipe, use whatever things you have in the fridge. The key here is the dressing!