Salami and Kalamata Primavera Salad Recipe - Allrecipes.com
  • READY IN 55 mins

Salami and Kalamata Primavera Salad

Recipe by  

"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."

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Original recipe makes 6 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 55 mins
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Reviews More Reviews

Oct 07, 2011

I made this pasta salad as written and it was just ok. The only change I made was used regular black olives because kalamata are expensive. I ended up added a can of chopped artichokes, pepperoni, red onion, a few sun dried tomatoes and regular tomatoes. So essentially I changed the recipe. But the basis of this is good, just not great. I also added cayenne and garlic powder.

 
May 01, 2009

I made this two days in a row, first as written (plus a little dash of olive oil to keep it moist), and today with a couple of changes. Today I used Feta instead of Provolone, and I also added some diced English cucumber. Delicious! Next time I make it (which will probably be tomorrow), I'll add some red onion. Thanks!

 

2 Ratings

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Nutrition

  • Calories
  • 481 kcal
  • 24%
  • Carbohydrates
  • 62 g
  • 20%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 20.1 g
  • 31%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 15.8 g
  • 32%
  • Sodium
  • 989 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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