This is the best pasta salad I’ve ever had and people often ask for it. This is a very easy, light side dish for a picnic or dinner.
Cook: 10 mins Total: 40 mins Prep: 30 mins Servings: 16 Yield: 16 servings
1 (16 ounce) package fusilli (spiral) pasta
3 cups cherry tomatoes, halved
½ pound provolone cheese, cubed
½ pound salami, cubed
¼ pound sliced pepperoni, cut in half
1 large green bell pepper, cut into 1 inch pieces
1 (10 ounce) can black olives, drained
1 (4 ounce) jar pimentos, drained
1 (8 ounce) bottle Italian salad dressing
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water.
In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat.
Per Serving: 310 calories; protein 12.9g; carbohydrates 25.9g; fat 17.7g; cholesterol 31.4mg; sodium 913.2mg.