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Antipasto Pasta Salad

cooking

3 cups medium shells, uncooked

1½ cups cherry tomatoes, halved

1¼ cups cubed provolone cheese

1¼ cups cubed salami

¾ cup green pepper strips

¾ cup pitted ripe olives, drained

¼ cup sliced pimiento, drained

1 cup Italian salad dressing

Cooked pasta according to package directions. Drain.

Rinse with cold water to cool quickly, drain well.

In large bowl, toss cooled pasta with remaining ingredients until well blended. 

Cover. Refrigerate to blend flavors, stirring occasionally. 

6-8 servings

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