Ingredients2 h 45 m servings 361 cals
- Bring a large pot of lightly salted water to a rolling boil over high heat. Cook the pasta in boiling water, until the pasta has cooked through but is still firm to the bite, about 12 minutes. Drain.
- Combine the pasta and the Italian dressing in a large bowl. Add the salami, provolone, red onions, bell peppers, Parmesan, and pepperoni; stir until well combined. Cover, and chill 2 hours or overnight.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 361 calories; 18.1 g fat; 33.4 g carbohydrates; 15.7 g protein; 36 mg cholesterol; 919 mg sodium. Full nutrition
ReviewsRead all reviews 12
I always make my pasta salad this way (minus the red bell pepper). Ususally, I also add black olives and garbanzo beans. Sometimes I'll make the packet of italian dressing and add a little Salad...
Proportions are just right! We skipped the onions (don't like them raw, IMO they get overwhelming in dishes like this) and used celery instead of the green pepper. Also good with Ken's Greek d...
What a easy awsome pasta salad! Use pepperciones and poblano pepers instead of green pepper.
Yummy! Added broccoli and left out the onion and my kids (2 and 4) loved it!!!
I made this for our Father's day bbq, thought this sounded like more of a manly pasta salad with the meats in it =) and it was a huge hit. My husband, who never eats pasta salad gobbled it up a...
I had to adjust this recipe to suit what I had on hand because I am on a tight budget this week. I used elbow macaroni, mixed half italian/half ranch dressings (I literally squeezed everything o...
This was a really simple salad to put together since you are using a premade dressing and very flavorful. My husband really liked the addition of the pepperoni and salami. I do think this sala...