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Salami and Kalamata Primavera Salad Recipe

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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook10 m
  • Ready In55 m
  • 1Bring 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.
  • 2Place 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.
Ingredients
  • 6 servings
  • 481 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    481
    24%
  • Fat:
    20.1
    31%
  • Carbs:
    62
    20%
  • Protein:
    15.8
    32%
  • Cholesterol:
    13
    4%

Based on a 2,000 calorie diet

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