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 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, balsamic vinegar,
oregano, parsley, Parmesan cheese, salt and pepper. Just before serving,
pour dressing over the salad, and mix well.
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