Antipasto Salad
1lb Racconto Tri-Color Farfalle
1/4lb Genoa salami, chopped
1/4lb pepperoni
1/2lb Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red pepper, diced
1 green pepper, diced
3/4 cup Racconto Extra Virgin Olive Oil
1/4 cup Racconto Balsamic Vinegar
2 Tbsp dried oregano
1 Tbsp dried parsley
1 Tbsp Racconto Grated Parmesan Cheese
salt & pepper to taste
Cook pasta according to directions on package. Cool under cold water. In a large salad bowl, combine pasta, salami, pepperoni, Asiago cheese,
black olives, red pepper, and green pepper. Cover and refrigerate for at least one hour. To make dressing, whisk together olive oil, balsamic
vinegar, oregano, parsley, parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad and mix well. Serves 4-6.
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