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
- fusilli (spiral) pasta: 1 pack (16 ounce pack)
- cherry tomatoes: 3 cups (halved)
- provolone cheese: 0.5 pound (cubed)
- salami: 0.5 pound (cubed)
- pepperoni, cut in half: 0.25 pound (sliced)
- green bell pepper, cut into 1 inch pieces: 1 piece
- black olives: 1 can (10 ounce can, drained)
- pimentos: 1 jar (4 ounce jar, drained)
- Italian salad dressing: 1 bottle (8 ounce bottle)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
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Combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos in a large bowl. Pour in salad dressing; toss to coat. Dotdash Meredith Food Studios
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Enjoy! DOTDASH MEREDITH FOOD STUDIOS
