Another idea, our antipasto pasta salad always is a hit. Seems like a lot of ingredients but it is quick to put together, tastes better if made the day before, and you can change the ingredients if you wish. (I like tossing in some chopped green olives also, or salad olives I guess they are sometimes called. And prefer adding some of the jarred pimentos. I guess my point is that the recipe is very forgiving. Artichoke hearts from the can might be good.)
Antipasto Pasta Salad
1 pound pata, prefer a Rotelli or spiral type pasta because it holds the dressing so well. Can use other pasta, such as shells or elbows, your choice
1/4 - pound chunk of Genoa salami, chopped
1/4 pound chunk of pepperoni sausage, chopped
1/2 pound chunk of Asiago cheese, diced (Can substitute Fontina or Gruyere or Emmenthaler or Provolone)
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon freshly grated Parmesan cheese (If using parmesan cheese from the green can, please double the amount).
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 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.
Just a thought. Enjoy.