The Best Recipes: Salami and Kalamata Primavera Salad

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Salami and Kalamata Primavera Salad

"This is a light summer dinner sure to impress! I created it to use up left over salami and cheese used for Italian sub sandwiches."

Ingredients :

• 1 (16 ounce) package multicolored corkscrew pasta
• 4 marinated artichoke hearts, drained and chopped
• 1/4 cup pitted Kalamata olives, chopped
• 8 slices Genoa salami, chopped
• 3 slices provolone cheese, cubed
• 1/2 red bell pepper, seeded and diced
• 1/4 cup freshly grated Parmesan cheese, or to taste
• 1 cup Italian salad dressing

Instructions :

Prep : 15M	Cook : 6M	Ready in : 55M

• Bring a large pot of lightly salted water to a boil. Add corkscrew pasta and cook until al dente, 8 to 10 minutes; drain and rinse under cold water until cool. Drain well.
• Place drained pasta into a large bowl, and add artichokes, olives, salami, provolone cheese, bell pepper, Parmesan cheese, and Italian dressing. Stir until well mixed, then cover, and refrigerate at least 30 minutes before serving.

Notes :

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