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Nutrition Facts
Serving Size 1 (289g) Recipe makes 10 servings
Calories 641
Calories from Fat 368		(57%)
Amount Per Serving		%DV
	Total Fat 41.0g	63%
	Saturated Fat 12.8g	64%
	Monounsaturated Fat 13.4g
	Polyunsaturated Fat 10.3g
	Trans Fat 0.0g
Cholesterol 42mg		14%
Sodium 2191mg		91%
Potassium 362mg		10%
Total Carbohydrate 48.9g		16%
	Dietary Fiber 4.1g	16%
	Sugars 8.8g
Protein 21.4g		42%
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Pasta Salad

Recipe #373277 | 50 min | 45 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Bake-a-holic!!!
May 20, 2009

This is my family's favorite pasta salad, and I'm always asked to make it for our holiday cookouts. All of the ingredient amounts are to taste, so feel free to add or subtract as desired. Prep time is time to boil pasta and chop all the ingredients, although a dicer/chopper significantly shortens the time. Also, we've found that preparing the night before enhances the flavor. Enjoy!

SERVES 10 -12 (change servings and units)

Ingredients

1 (1 lb) box pasta shells, cooked, drained, and rinsed in cold water
1 (24 ounce) bottle Italian dressing (we prefer Kraft Zesty Italian)
1 large green bell pepper, chopped
1 large red bell pepper, chopped
3 (6 ounce) cans pitted black olives, chopped (you can use the pre sliced if you prefer)
2 cups tomatoes, halved (use cherry or grape tomatoes)
1 lb provolone cheese, extra sharp, purchased in a block and cut into 1/2 inch squares
1 lb hard salami, purchased in a block and cut into 1/2 inch squares

Directions

1
As soon as pasta is cooked, drained and rinsed, toss with 1/2 bottle of dressing so that pasta is well-coated and doesn't stick.
2
Add all remaining ingredients and toss.
3
Serve chilled.