Salami and Olive Pasta Salad
I created this light pasta salad to use up leftover salami and cheese from making sandwiches. I love it!
Ingredients
Serves: 6
- 450g spiral pasta
- 4 marinated artichoke hearts, drained and chopped
- 1/4 cup pitted Kalamata olives, chopped
- 8 slices salami, chopped
- 3 slices provolone cheese, cubed
- 1/2 red capsicum, seeded and diced
- 1/4 cup freshly grated Parmesan cheese, or to taste
- 1 cup (250ml) Italian salad dressing
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and rinse under cold water until cool. Drain well.
- Place drained pasta into a large bowl, and add artichokes, olives, salami, provolone cheese, capsicum, Parmesan cheese and Italian dressing. Stir until well mixed, then cover and refrigerate at least 30 minutes before serving.
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Reviews and Ratings
Global Ratings:
(4)
Reviews in English (4)
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! - 28 Apr 2009 (Review from Allrecipes USA and Canada)
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. - 07 Oct 2011 (Review from Allrecipes USA and Canada)
I used zesty Italian dressing and two pinches of crushed red pepper. Turned out great. - 31 May 2018 (Review from Allrecipes USA and Canada)