Antipasto Pasta Salad

Posted by ZetaLSU on Jan 01, 2008

Ingredients

  • 3 cups (8 oz.) shell pasta, uncooked
  • 1 ½ cups cherry tomatoes, halved
  • 1 ¼ cups (1/2 lb.) cubed salami 
  • ¾ cup green pepper strips
  • 1 ¼ cups (1/2 lb.) cubed Provolone cheese
  • ¾ cup (6 oz. can) pitted ripe olives, drained
  • ¼ cup (2 oz. jar) sliced pimento, drained
  • 1 cup (8 oz. bottle) Italian salad dressing

Instructions

Cook pasta according to package directions; drain.  Rinse with cold water to cool quickly; drain well.  In large bowl, toss cooled pasta with remaining ingredients until well blended.  Cover; refrigerate to blend flavors, stirring occasionally.


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