A wonderful, filling pasta salad. Serve as an appetizer or as a light lunch.
prep time20 Min
Ingredients For presto antipasto salad
16 oz pkg fusilli pasta
cherry tomatoes, halved
provolone cheese, cubed
sliced pepperoni, cut in 1/2
green bell pepper, cut into 1"-pieces
10 oz can black olives, drained
8 oz bottle light italian dressing
How To Make presto antipasto salad
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.
This does taste better if refrigerated for awhile, but it can be served immediately.
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