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Salami and Kalamata Primavera Salad

SUBMITTED BY: nevadamommy

"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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PREP TIME  15 Min
COOK TIME  10 Min
READY IN  55 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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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Recipe Submitter:

nevadamommy
Photo by nevadamommy
Cooking Level: Expert
Home Town: Burbank, California, USA
Living In: Provo, Utah, USA
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Nutritional Information
Salami and Kalamata Primavera Salad

Servings Per Recipe: 6

Amount Per Serving

Calories: 1375

  • Total Fat: 95.5g
  • Cholesterol: 171mg
  • Sodium: 4304mg
  • Total Carbs: 66.6g
  •     Dietary Fiber: 3.4g
  • Protein: 62g

VIEW DETAILED NUTRITION

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