Have you ever noticed that side dishes at most cookouts are pretty – well, boring? I won’t cry if I never eat another spoonful of blah macaroni or potato salad again. A little while ago, I shared a recipe for Fresh Corn Salad, which is a delicious alternative to blah cookout side dishes.
Today, it’s Antipasto Pasta Salad. I got this recipe from my friend, Glenn, who made this wonderful pasta salad for some function I attended. I remembered tasting it and saying, “Holy cow, that’s pretty darn good.” OK. I cleaned up the language pretty significantly, but you get the idea.
- 1 pound seashell or rotini pasta
- ¼ pound Genoa salami, chopped
- ¼ pound pepperoni, chopped
- ½ pound mozzarella, chopped into cubes
- 1 red pepper, diced
- 3 tomatoes, chopped
- 1 package dry Good Seasons Italian salad dressing mix
- ¾ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons dried oregano
- 1 tablespoon dried parsley
- 1 tablespoon grated Parmesan cheese
- Salt and pepper to taste
Cook your pasta in a large pot of salted boiling water until al dente. Drain and cool under cold water.In a large bowl, combine the pasta, salami, pepperoni, mozzarella cheese, peppers and tomatoes. Stir in the envelope of Good Seasonings. Cover and refrigerate for about an hour.
This makes a lot, so if you’re not planning on having a big crew at your next cookout, you may want to half this recipe. However, we didn’t have a ton of people at our last event, but they pretty much chowed through all of this.