How to Make an Antipasto Salad

How to Make an antipasto salad. When in the mood for something Italian to eat but different from the same old spaghetti and meatballs, try making an antipasto salad for a change of pace. This is traditionally an appetizer but can definitely be used as a main course and makes a great dish for potluck dinners.

Boil a large pot of salted water. Add in 1 pound of seashell pasta or pasta shape of choice. Cook until pasta is al dente, or with a slight give when bitten, then drain and rinse with cold water until cooled.

Chop the following ingredients: 1/4 pound Genoa salami, 1/4 pound pepperoni, one green bell pepper and one 6-ounce can of black olives. Next, dice 1/2 pound of asiago cheese and one red bell pepper. Seed and chop 3 tomatoes.

Combine the chopped and diced ingredients in a large bowl with the cooled pasta. Pour an envelope of dry Italian salad dressing mix on top and stir well. Cover and refrigerate the mixture for at least 1 hour or up to 24 hours for a better mingling of flavors.

Mix 1/4 cup of balsamic vinegar, 1/4 cup of extra virgin olive oil, 1 tablespoon of dried parsley, 1 tablespoon of grated Parmesan cheese and 2 tablespoons of dry oregano. Stir well. Pour over antipasto salad right before time to serve and toss.

Substitute the pasta for a head of lettuce or spinach and add the leaves before serving as well so they don't wilt for a lighter dish. Serve and enjoy.