presto antipasto salad

Name: Presto antipasto salad
Prep time: 20 min
Yield: 16
Ingredients: 1 - 16 oz pkg fusilli pasta; 3 cup(s) cherry tomatoes, halved; 1/2 pound(s) provolone cheese, cubed; 1/2 pound(s) salami, cubed; 1/4 pound(s) sliced pepperoni, cut in 1/2; 1 large green bell pepper, cut into 1"-pieces; 1 - 10 oz can black olives, drained; 1 - 8 oz bottle light italian dressing

(1 RATING)

31 Pinches

sherry monfils

worcester, MA

Updated on May 14, 2013

A wonderful, filling pasta salad. Serve as an appetizer or as a light lunch.

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prep time 20 Min

cook time

method ---

yield 16 serving(s)

Ingredients

1 - 16 oz pkg fusilli pasta
3 cups cherry tomatoes, halved
1/2 pound provolone cheese, cubed
1/2 pound salami, cubed
1/4 pound sliced pepperoni, cut in 1/2
1 large green bell pepper, cut into 1"-pieces
1 - 10 oz can black olives, drained
1 - 8 oz bottle light italian dressing

How To Make presto antipasto salad

Step 1

Cook pasta as directed, drain. Run under cold water, drain again. In lg bowl, combine all ingredients, except for dressing. Drizzle dressing over all. Toss to coat.

Step 2

This does taste better if refrigerated for awhile, but it can be served immediately.
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