Salami and Kalamata Primavera Salad

Salami and Kalamata Primavera Salad

3
nevadamommy 0

"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

55 m {{adjustedServings}} servings 481 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 62g
  • 20%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 989 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

3
  1. 3 Ratings

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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, pepperon...

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 s...

We LOVE pasta salad and this one is no exception! I did use green pepper in place of red b/c that's all I had, used more grated parm and eyeballed the dressing, but I'm sure I used more than 1 c...