Italian Pasta Salad | Clip from full video

Perfect for outdoor gatherings during the summer heat!
ITALIAN ANTIPASTO PASTA SALAD INGREDIENTS
16 ounce box of Dry Pasta, cooked al dente
1 1/2 Cups Assorted Olives
12 ounce jar Marinated Artichoke Hearts
12 ounce jar Pepperoncini
2/3 Cup Roasted and Marinated Red Bell Pepper Strips
1 1/2 Cups assorted Cherry Tomatoes
1/2 Medium or Large Red Onion
1/4 Cup Red Wine Vinegar to macerate the Tomatoes & Onion
6 ounces Salami
2-3 ounces Pepperoni
8 ounces Mozzarella Cheese
2/3 Cup Parmesan Cheese

HOMEMADE ITALIAN SALAD DRESSING RECIPE
3/4 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1/2 Tsp Salt
1/2 Tsp Black Pepper
1/2 Tsp Onion Powder
1/2 Tsp Garlic Powder
1/2 Tsp Dried Thyme
1/2 Tsp Dried Basil
1/2 Tsp Dried Italian Seasoning
1/2 Tsp Dried Oregano
4 TBSP (1/2 Cup) Grated Parmesan Cheese

#pastasaladrecipe #pastasalad

I like to go ahead and toss that with olive oil 
while it’s still warm. After we’ve drained the pasta and I coated it with a little oil, I put it 
back into the pot. While this is still warm, add the artichoke hearts. Give this a good toss. 
Add our olives, our roasted red peppers. There’s so many flavors just in the pickling spices used for 
all of these ingredients. Add our pepperoncini, with a little bit extra juice. It’s starting to 
look so pretty. Now the salami. I like to cut my salami into quarters. I like to serve salads in 
bite-sized pieces. Now we add our tomatoes and onions that have been macerating in the red wine 
vinegar. But, first I’m pouring off the excess red wine vinegar. And you see this makes a lot of 
pasta salad. Now let’s add our mozzarella cheese. [Music] And let’s add our dressing. Now this 
makes about 10 ounces of dressing…the recipe that I gave you makes about 10 ounces of 
dressing. So I’m using about half of that. With homemade dressings you have 
to keep stirring them because you Pepperoni, Salami, peppers, onions…I love a good antipasto 
pasta salad. And I think you’ll like this one.