This pasta dish is extremely easy to put together, and all of the ingredients are really affordable. I like to make it the day ahead of when I am going to use it just so that the noodles have time to soak up all of the flavors thoroughly. There is just something about pasta that sits over night that makes it so much more flavorful. I love it! Check out what they are saying about this recipe over at All Recipes:
“It’s a very easy, light-tasting side dish for a picnic or dinner.”
I bring this dish to every potluck event all summer long!
1 (16 ounce) package fusilli (spiral) pasta
3 cups cherry tomatoes, halved
1/2 pound Kraft provolone cheese, cubed
1/2 pound salami, cubed
1/4 pound Hormel 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 Wishbone Italian salad dressing
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water.
In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat.
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Quick Tip: Pepperonchinis can be used in place of the green peppers.
Thanks again to All Recipes for this super helpful and tasty recipe.