Salami and Kalamata Primavera Salad

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.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 481 Calories

Ingredients

• ¼ cup freshly grated Parmesan cheese, or to taste
• ½ red bell pepper, seeded and diced
• ¼ cup pitted Kalamata olives, chopped
• 1 cup Italian salad dressing
• 1 (16 ounce) package multicolored corkscrew pasta
• 4 marinated artichoke hearts, drained and chopped
• 8 slices Genoa salami, chopped
• 3 slices provolone cheese, cubed

Recipe Instructions

Step 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.

Step 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.