Chef Vinny Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make antipasto pasta salad.

• 1 lb. Orecchiette

• ¼ lb. Ham cappy (large Dice)

• ¼ lb. Salami (large Dice)

• ¼ lb. Sopressata (large Dice)

• ¼ lb. Celegini

• ½ lb. Sharp Provolone (large dice)

• ½ cup Roasted Pepper (large dice)

• ½ cup Five type pitted olives

• ½ cup Artichoke Hearts (quartered)

• ½ cup Celery (large dice)

• ½ cup Cherry Tomatoes (halved)

• 1 tbs. Dried Oregano

• 3 tbs. Parsley (chopped)

• 1 cup Italian Dressing

1. In a medium sized sauce pot bring 8 quarts of water to a boil.

2. Add Orecchiette to the boiling water and cook for 8 to 9 minutes or until al-dente.

3. Once cooked to desired doneness, strain, cool and set aside.

4. Combine all ingredients in a large mixing bowl, reserving one tablespoon of parsley and toss until all are incorporated well.

5. Plate and garnish with the remaining tablespoon of parsley