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Salami and Kalamata Primavera Salad

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    55 m
nevadamommy

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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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

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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Reviews

LED87
3

LED87

10/7/2011

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.

Caroline C
3

Caroline C

5/1/2009

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!

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