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This pasta salad with pepperoni, tomatoes, and provolone cheese 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.
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
Step 1
Gather all ingredients.
Step 2
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 3
Combine fusilli with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos in a large bowl. Pour in salad dressing; toss to coat.
Step 4
Enjoy!
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 310 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat6g | 30% |
| Cholesterol31mg | 10% |
| Sodium913mg | 40% |
| Total Carbohydrate26g | 9% |
| Dietary Fiber2g | 8% |
| Total Sugars3g | |
| Protein13g | |
| Vitamin C20mg | 99% |
| Calcium135mg | 10% |
| Iron2mg | 12% |
| Potassium244mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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