Mom's Antipasto Salad

Ingredients

• 12 ounces asiago cheese diced
• 0.3 cup balsamic vinegar 
• 8 servings pepper black freshly ground
• 2 tablespoons dijon mustard 
• 0.8 cup olive oil extra virgin 
• 0.8 cup kalamata olives pitted chopped
• 12 ounce marinated artichoke hearts drained chopped
• 2 tablespoons oregano dried
• 16 ounce seashell pasta 
• 0.3 pound pepperoni cut into strips
• 2  roasted peppers diced red drained
• 0.3 pound genoa salami cut into strips
• 8 servings salt 

Equipment

• bowl
• whisk
• pot

Directions

1. Whisk vinegar, mustard, oregano, salt and pepper in a small bowl. Gradually whisk in oil to make a thick dressing; set aside.
2. Cook the pasta in a large pot of salted boiling water until al dente.
3. Drain, and cool slightly; toss with dressing.
4. In a large bowl, combine the salami, pepperoni, Asiago cheese, olives, red peppers and artichokes.
5. Add pasta to salad ingredients; toss and serve.