This quick and easy pasta salad can be made the day before for best flavor and served with any BBQ side dish. We had it with burgers tonight. I find I use whatever I have in the fridge and I get the best flavors that way lol.
Last time I used pepperoni instead of salami. And I used fresh peas. That’s the best part of this pasta salad. You can add what you like. Artichoke hearts, roasted red peppers ect go great in this.
In the summer time when tomatoes and cucumbers are plentiful I make it very simple and just use what comes from the garden. So many possibilities and they are all delicious.
Zesty Italian Pasta Salad
1 (16 ounce) package spiral pasta or any pasta you like
1/2 lb provolone cheese (cubed)
1/2 lb salami (cubed)
1/2 lb small mozzarella balls
1 large red bell pepper (seeded and chopped)
1 (10 ounce) can black olives, drained and sliced
2 -3 Tbsp. Hellman’s mayonnaise
1 (8 ounce) bottle zesty Italian salad dressing
salt and pepper to taste
1: Bring a large pot of salted water to a boil. Add the pasta and cook for 8 minutes or until al dente. Drain and rinse with cold water.
2: Add the drained pasta to a large bowl. Add provolone cheese, salami, red pepper, black olives . Pour in the salad dressing and mayo and toss to coat. Refrigerate until ready to serve
(Makes up to 16 Servings)