1 (16 oz) package fusilli or rotini pasta

3 cups cherry tomatoes, halved

1/2 pound provolone or mozzarella cheese, cubed

1/2 pound salami, cubed

1 large green bell pepper, cut into 1/2 inch pieces

1 (10 oz) can black olives, drained

1 (4oz) jar pimentos, drained

1 cup Italian salad dressing


Cook pasta according to directions on package.  In a large bowl, combine pasta with tomatoes, cheese, salami, green pepper, olives and pimentos.  Pour in salad dressing and toss to coat.  Refrigerate and serve cold.

Prepare pasta. I used Tri-Color Rotini

Cut cheese and salami into 1/2 inch cubes

Cut cherry tomatoes in half and cut bell pepper into 1/2 inch pieces

Drain jar of pimentos and mix everything together

Add salad dressing.  I used a Red Pepper Italian dressing.

Toss with olives

I like to serve this salad cold.  I often make it a day ahead.

Note:  This makes about 16 servings.  I usually cut the recipe in half. It’s great the next day.  A perfect picnic salad for big family gatherings.


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JordanApril 6, 2011 - 1:59 pm

This looks delicious! I will have to make it soon, as our weather is warming up quickly here in New Mexico :).

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