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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (283g) Recipe makes 10 servings |
||
| Calories 588 | ||
| Calories from Fat 352 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 39.1g | 60% | |
| Saturated Fat 10.2g | 50% | |
| Monounsaturated Fat 19.0g | ||
| Polyunsaturated Fat 8.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 34mg | 11% | |
| Sodium 1426mg | 59% | |
| Potassium 381mg | 10% | |
| Total Carbohydrate 44.4g | 14% | |
| Dietary Fiber 5.5g | 22% | |
| Sugars 4.0g | ||
| Protein 16.9g | 33% | |
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Ingredients
- 1 lb small shell pasta, cooked
- 2 medium onions, chopped
- 2 medium green peppers, chopped
- 3 tomatoes, chopped
- 4 celery ribs, chopped
- 1 (12 ounce) jar green olives
- 1 (15 ounce) can black olives
- 1/2 lb hard salami, chopped in 1/2 inch pieces
- 1/4 lb pepperoni, chopped in 1/2 inch pieces
- 1/2 lb provolone cheese, chopped in 1/2 inch pieces
- salt and pepper
- 1 teaspoon oregano
- 1/4 cup vinegar
- 3/4 cup oil
Directions
1
Rinse cooked pasta with cold water and drain completely.2
In a large bowl, toss together pasta and next nine ingredients {through provolone).3
Season to taste with salt and pepper.4
Mix dressing ingredients--oregano, vinegar and oil.5
Pour over salad and mix well.6
Refrigerate for an hour before serving.7
**Note**Don't substitute larger shells for the small--for some reason it really makes a difference in the taste and appearance of the salad.
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Browse similar recipes by category
- Course > Salads
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: Sydney Mike
On Jun 30, 2008
Was cooking for a couple of neighbors the other night, so made this entire recipe & split it with them! My other half & I really enjoyed the combo of flavors in the finished salad! The only thing I omitted was an additional salt, 'cause I felt sodium from the meats & olives was plenty! VERY NICE TASTING SALAD, & a keeper of a recipe! [Made & reviewed while touring Italy on Zaar's World Tour 4]
From: morgainegeiser
On May 30, 2008
Both my husband and I loved this salad, it had a great flavor, was simple to make and went great with our pizza. Only change I made was I did not use pepperonis and we did cut the recipe to 1/3 of the recipe and we still had leftovers. Will make it the next time for a potluck - it would be great. Made for the ZWT 2008
From: Lainey6605
On May 14, 2008
This is an awesome Italian salad with ingredients that are perfect together. I love the salami, pepperoni and cheese in this salad. It gives the entire salad a wonderful flavor along with the dressing. The dressing is light and delicious, not overly seasoned like in many pasta salad recipes. I could only find medium shell pasta and hope that was small enough. I've never seen "small" shell pasta in my grocery stores. I did omit the celery and green olives due to personal preference. Thanks for sharing! I will be taking this to picnics this summer.
From: 2Bleu (Bird&Buddha)
On May 26, 2008
This salad is very refreshing and simple to make. The flavors blend very well. We substituted ham for the pepperoni, and used red bell peppers for the green, but otherwise made as directed. The oregano is wonderful and adds true Italian flavor to this salad. It also has the perfect mix of oil and vinegar. Thanks for posting.
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