Antipasto Pasta Salad

Kurt

Ingredients

• 1 lb. seashell pasta or other curvy noodles
• ½ lb. Provolone cheese, diced
• 5 Roma tomatoes, chopped
• ¾ cup extra virgin olive oil
• 1 tbsp dried oregano
• 1 tbsp dried parsley
• 1 pkg dry Italian-style salad dressing mix
• ¼ lb. Genoa salami, chopped
• 1 - 6 oz can black olives, chopped
• 1 bottle marinated mushrooms
• ¼ cup balsamic vinegar
• 1 tbsp basil
• 2 tbsp grated Parmesan cheese

Instructions

1. Cook pasta in a large pot of salted boiling water until al dente. Drain and cool under cold water.
2. In a large bowl combine salami, cheeses, olives, peppers, mushrooms, and tomatoes.
3. Stir in the envelope of dressing mix. Cover and refrigerate for at least one hour.
4. Prepare dressing, whisk together olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper.
5. Just before serving pour dressing over salad. Mix well.