Salami and Kalamata Primavera Salad

This is a light summer dinner sure to impress! I created it to use up left over salami and cheese used for Italian sub sandwiches.

Step: 1

Bring a large pot of lightly salted water to a boil. Add corkscrew pasta and cook until al dente, 8 to 10 minutes; drain and rinse under cold water until cool. Drain well.

Step: 2

Place drained pasta into a large bowl, and add artichokes, olives, salami, provolone cheese, bell pepper, Parmesan cheese, and Italian dressing. Stir until well mixed, then cover, and refrigerate at least 30 minutes before serving.

Per Serving: 481 calories; protein 15.8g; carbohydrates 62g; fat 20.1g; cholesterol 12.7mg; sodium 988.9mg.

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