Recipe 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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1 (16 ounce) package
multicolored corkscrew pasta
marinated artichoke hearts, drained and chopped
pitted Kalamata olives, chopped
Genoa salami, chopped
provolone cheese, cubed
red bell pepper, seeded and diced
freshly grated Parmesan cheese, or to taste
Italian salad dressing
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Salami and Kalamata Primavera Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 722
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