Pasta Salad


This recipe combines the bold flavours of provolone, salami and pepperoni with the freshness of cherry tomatoes and peppers. Tossed in a tangy Italian dressing, this salad is as vibrant in taste as it is in appearance.


  • 1 (16 oz) package Fusilli (spiral) pasta
  • 3 cups cherry tomatoes, halved
  • ½ pound provolone cheese, diced
  • ½ pound salami, diced
  • ¼ pound sliced pepperoni, halved
  • 1 large green bell pepper, cut into 1 inch pieces
  • 1 (10 oz) tin of black olives, drained
  • 1 (4 oz) jar of pimentos, drained
  • 1 (8 oz) bottle Italian salad dressing

Method of preparation:

Cook the Fusilli pasta according to package instructions.

While the pasta is cooking, prepare the other ingredients.

When the pasta is cooked, drain and rinse under cold water to cool.

In a large bowl, combine the cooked pasta, halved cherry tomatoes, diced provolone cheese, diced salami, sliced pepperoni, chopped green peppers, drained black olives and drained pimentos.

Pour the Italian salad dressing over the pasta.

Toss to combine.

Cover and chill for at least 1 hour before serving to allow the flavours to meld.

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