Awesome Pasta Salad

This pasta salad is good to take to a backyard bbq, potluck or just to have for the family at home on a summer day. I’m not a fan of tomatoes and Eric doesn’t usually miss them when I omit them from a recipe but this one I decided to stick with the tomatoes and was pleasantly surprised. When you add all the cheese and Italian dressing the tomatoes aren’t such an overwhelming flavor like they usually are to me. I made a batch of this and it lasted forever with just the two of us, we were eating this at lunch, dinner and just for a snack to eat it before it went bad so be prepared to eat when you make this if you have a small group or family!

’til next time,

Crys

Ingredients

• 1 (16 ounce) package fusilli (spiral) pasta
• 3 cups cherry tomatoes, halved
• 1/2 pound provolone cheese, cubed
• 1/2 pound salami, cubed
• 1/4 pound sliced pepperoni, cut in half
• 1 large green bell pepper, cut into 1 inch pieces
• 1 (10 ounce) can black olives, drained
• 1 (4 ounce) jar pimentos, drained
• 1 (8 ounce) bottle Italian salad dressing

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water.
2. In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat.

Nutritional Information  makes 16 servings

Amount Per Serving  Calories: 310 | Total Fat: 17.7g | Cholesterol: 31mg

this is not my photo, but it shows exactly how the recipe looks when all put together