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


Step 1
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.

Step 2
In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat.

Nutrition Facts

Per Serving: 310 calories; protein 12.9g; carbohydrates 25.9g; fat 17.7g; cholesterol 31.4mg; sodium 913.2mg.