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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 16 |
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This is the best pasta salad I've ever eaten, and people request it frequently. It's a very easy, light side dish for a picnic or dinner. 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.
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