Pasta salad...well it's my favorite salad! And this is my favorite pasta salad. This is actually another one of Michael's recipes. I could actually make a meal off of this salad...and it's prefect for entertaining since it's even better when it's made the day before.
It actually comes together quickly since it uses deli sliced meat and cheese it really cuts down on all the chopping...But more importantly everyone loves it!
Antipasto Pasta Salad
2- 9 oz packages refrigerated three cheese tortellini
1- 10 oz package deli sliced Genoa salami, diced
1- 8 oz package deli sliced provolone, diced
1- 4.5 oz can chopped black olives
1/2 red onion, diced
1/2 green bell pepper, diced
1- 0.7 oz package Good Seasons Italian dressing mix
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil, plus 1 tsp
3 tbs water
freshly ground black pepper, to taste
Cook the pasta in salted boiling water according to the package directions; drain. Toss the pasta with 1 tsp olive oil; let cool for 15 minutes. Meanwhile in a small bowl whisk together the Italian dressing mix, red wine vinegar, the remaining olive oil, and water. In a large bowl combine the cooled tortellini, salami, cheese, olives, onion, and bell pepper. Pour the Italian dressing over the pasta and mix well. Season with black pepper. Cover and refrigerate for at least a couple hours, but it tastes even better the next day. Serves 8