Salami and Kalamata Primavera Salad recipe
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- 1 (16 ounce) package multicolored corkscrew pasta 4 marinated artichoke hearts, drained and chopped ¼ cup pitted Kalamata olives, chopped 8 slices Genoa salami, chopped 3 slices provolone cheese, cubed ½ red bell pepper, seeded and diced ¼ cup freshly grated Parmesan cheese, or to taste 1 cup Italian salad dressing
Nutrition Info
- 481.2 caloriescarbohydrate: 62 gcholesterol: 12.7 mgfat: 20.1 gfiber: 3.4 gprotein: 15.8 gsaturatedFat: 5.3 gservingSize: -sodium: 988.9 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Salami and Kalamata Primavera Salad
Directions
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Bring a large pot of lightly salted water to a boil. Add corkscrew pasta and cook until al dente, 8 to 10 minutes, drain and rinse under cold water until cool. Drain well.
Place drained pasta into a large bowl, and add artichokes, olives, salami, provolone cheese, bell pepper, Parmesan cheese, and Italian dressing. Stir until well mixed, then cover, and refrigerate at least 30 minutes before serving.