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Antipasto Pasta Salad

1 pound ditalini pasta
1/4 pound Genoa salami, diced
1/4 pound pepperoni sausage, diced
1/2 pound Asiago cheese, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 cup red onion, diced
1 (6 ounce) can black olives, sliced in half
½ pint grape tomatoes, sliced in half
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon dried oregano
1 tablespoon dried parsley
4 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

Dice all items about the same size as the ditalini pasta.

Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.

In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper, red onion and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.

To prepare the dressing, whisk together the olive oil, vinegar, oregano and parsley. Just before serving, pour dressing over the salad, and mix well. Add in 2 tablespoons parmesan cheese, salt and pepper to taste. Top with remaining 2 tablespoons parmesan.

Makes 12 Servings