Recipe(tried): Antipasta Salad

Requested everywhere I go....

Antipasta Salad

16 oz. tri-color twist trio
1- lb. package pepperoni
2-1/2 inch slices hard salami
2-1/2 inch slices provolone
1 large tomoto, chopped
1 large onion, chopped
1 can small black pitted olives
1 jar green olives

Dressing:

2/3 cup olive oil
1/3 cup balsamic vinegar
1 tbsp. each oregano, basil, salt & pepper
(some people omit the salt due to the content in the meat)

Marinade the salad for several hours (I actually prefer overnight). Drizzle with additional vinegar when serving as the pasta absorbs quite a bit and it freshens it up.

Enjoy!