Wednesday, April 6, 2011

Balsamic Pasta Salad

This salad was a good accompaniment to our mid-Conference picnic. General Conference is always a rejuvinating weekend full of uplifting messages and instruction. We liked the Asiago cheese, but if you are cooking for children you may want to use cheddar or another mild cheese.

Balsamic Pasta Salad

14 oz pasta, any variety
1/4 lb Genoa Salami, chopped
1/4 lb pepperoni, chopped
1/2 lb Asiago cheese, diced
1 (6 oz) can sliced olives
1 red bell pepper, diced
1 green bell pepper, diced
3 tomatoes, diced
1 pkg dry Italian dressing

1/2 cup olive oil
3 Tbsp balsamic vinegar
1 Tbsp dried oregano
1/2 Tbsp dried parsley

Cook the pasta until al dente.

Combine pasta with salami, pepperoni, cheese, olives, peppers, tomatoes, and dry Italian dressing.

In a small bowl, whisk together olive oil, balsamic vinegar, oregano, and parsley. Pour half of the dressing into the salad and mix well. Refrigerate salad and remaining dressing.

Just before serving, add remaining dressing and mix well.

Serves 12-15.