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Salami and Kalamata Primavera Salad

Rated as 4.25 out of 5 Stars

"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."
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55 m servings 481
Original recipe yields 6 servings


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  1. 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.
  2. 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.

Nutrition Facts

Per Serving: 481 calories; 20.1 62 15.8 13 989 Full nutrition

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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 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 used zesty Italian dressing and two pinches of crushed red pepper. Turned out great.

We LOVE pasta salad and this one is no exception! I did use green pepper in place of red b/c that's all I had, used more grated parm and eyeballed the dressing, but I'm sure I used more than 1 c...