Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Ingredients
1 (16 ounce) package fusilli (spiral) pasta
3 cups cherry tomatoes, halved
½ pound provolone cheese, cubed
½ pound salami, cubed
¼ pound sliced pepperoni, cut in half
1 large green bell pepper, cut into 1 inch pieces
1 (10 ounce) can black olives, drained
1 (4 ounce) jar pimentos, drained
1 (8 ounce) bottle Italian salad dressing
Directions
Nutrition Facts
Per serving: 310 calories; total fat 18g; saturated fat 6g; cholesterol 31mg; sodium 913mg; total carbohydrate 26g; dietary
fiber 2g; total sugars 3g; protein 13g; vitamin c 20mg; calcium 135mg; iron 2mg; potassium 244mg
Awesome Pasta Salad
This pepperoni pasta salad is the best I’ve ever eaten, and people request it frequently. It’s a very easy, light-tasting side dish
for a picnic or dinner.
Recipe by Irlandes
Step 1
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to
the bite, about 12 minutes. Drain.
Step 2
Combine fusilli with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos in a large bowl. Pour in salad
dressing; toss to coat.
