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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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When I'm having weekend guests, I make this salad the day before they arrive. The flavors blend wonderfully when it is chilled overnight, and it keeps well for several days. It's also a great dish to take along to a picnic or potluck. -Jill Evely, Wilmore, Kentucky Ingredients:
1 package (16 ounces) tricolor spiral pasta |
2 medium plum tomatoes, seeded and julienned |
8 ounces sliced salami, julienned |
8 ounces provolone cheese, julienned |
1 small red onion, thinly sliced and separated into rings |
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1/4 cup grated parmesan cheese |
1 bottle (8 ounces) italian salad dressing |
Directions:
1. Cook pasta according to package directions; drain and rinse in cold water.
2. In a large bowl, combine the pasta, tomatoes, salami, provolone cheese, onion, olives and cheese. Add dressing; toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon. Yield: 12 servings.
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