This pasta salad with pepperoni, tomatoes, and provolone cheese is the best I've ever eaten, and people request it frequently. It's a very easy, light-tasting side dish for a picnic or dinner.
Ingredients
- 1 package fusilli , 16 ounce
- 3 cups cherry tomatoes , halved
- 0.5 pounds provolone cheese , cubed
- 0.5 pounds salami , cubed
- 0.25 pounds sliced pepperoni , cut in half
- 1 large green bell pepper , cut into 1 inch pieces
- 1 can black olives , 10 ounce
- 1 jar pimentos , 4 ounce
- 1 bottle Italian salad dressing , 8 ounce
Instructions
-
1
Gather all ingredients.
-
2
Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
-
3
Combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos in a large bowl. Pour in salad dressing; toss to coat.
-
4
Enjoy!
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Italian Recipes
Easy Spinach Lasagna with White Sauce
Lasagna for the family who does not tolerate cooked tomatoes. The uncooked lasagna noodles make this recipe easy and fast. For non-vegetarians try adding a pound of sauteed hot Italian sausage. Simply delicious!
Mostaccioli Salad
This salad needs to marinate for at least one day before serving. Gets raves, is great for carry-ins and picnics, and goes with everything.
Bacon and Tomato Cups
Little buttermilk biscuit cups with a savory mixture of tomato and bacon inside.