Ingredients55 m servings 481 cals
- 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.
Per Serving: 481 calories; 20.1 g fat; 62 g carbohydrates; 15.8 g protein; 13 mg cholesterol; 989 mg sodium. Full nutrition
ReviewsRead all reviews 4
I made this two days in a row, first as written (plus a little dash of olive oil to keep it moist), and today with a couple of changes. Today I used Feta instead of Provolone, and I also added s...
I made this pasta salad as written and it was just ok. The only change I made was used regular black olives because kalamata are expensive. I ended up added a can of chopped artichokes, pepperon...
I used zesty Italian dressing and two pinches of crushed red pepper. Turned out great.