Antipasto Pasta Salad

3 cups medium shells, uncooked

1 ½ cups cherry tomatoes, halved

1 ¼ cups cubed provolone cheese

1 ¼ 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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