Salami and Kalamata Primavera Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a light summer dinner sure to impress! I created it to use up left over salami and cheese used for Italian sub sandwiches. Ingredients:
1 (16 ounce) package multicolored corkscrew pasta |
4 marinated artichoke hearts, drained and chopped |
1/4 cup pitted kalamata olives, chopped |
8 slices genoa salami, chopped |
3 slices provolone cheese, cubed |
1/2 red bell pepper, seeded and diced |
1/4 cup freshly grated parmesan cheese, or to taste |
1 cup italian salad dressing |
Directions:
1. 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.
2. 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.
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