Antipasto Pasta Salad

Ingredients

-1 pound seashell, fusili or rotini pasta
-½ pound Geneo salami, chopped
-½ pound Asiago cheese, diced
-8 ounces provolone, feta, or mozzarella cheese, chopped
-1 (6 ounce) can black olives, drained and chopped
-1 red bell pepper diced
-1 green bell pepper, diced
-3 tomatoes, chopped or equivalent in halved grape tomatoes
-1 (.7 ounce) package dry Italian style salad dressing mix
-1 small jar artichokes, chopped, or 1 can drained garbanzo beans
-2 chopped green onions
-1 cup your favorite balsamic vinaigrette dressing
  OR you can make your own dressing:
¾ cup extra virgin olive oil
¼ cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated parmesan cheese
Salt and ground black pepper to taste


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 all ingredients except balsamic vinaigrette dressing. Cover and refrigerate for at least one hour.

Within one hour before serving, pour dressing over the salad and mix well.