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Antipasto Pasta Salad



Quantity Ingredient
125 g pkg. Piller’s German Salami, chopped
½ 250 g pkg. Piller’s Charcuterie Spicy Pepperoni sausage, chopped
750 ml (3 cups) uncooked seashell pasta
125 ml (½ cup) Asiago cheese, diced
125 ml (½ cup) black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, diced
½ red onion, chopped
3 tomatoes, chopped
175 ml (¾ cup) extra virgin olive oil
60 ml (¼ cup) balsamic vinegar
15 ml (1 Tbs.) fresh parsley, chopped
15 ml (1 Tbs.) Parmesan cheese, grated
Salt and black pepper to taste



Cook pasta in a large pot of salted boiling water until al dente (approx. 8 minutes). Drain and cool under cold water. In a large bowl, combine pasta, salami, pepperoni, Asiago cheese, black olives, red and green pepper, red onion and tomatoes. Cover and refrigerate for at least one hour. In a medium bowl, whisk together dressing ingredients. Just before serving, pour dressing over the salad and mix well.