Deli-Style Pasta Salad Recipe

By traciesparks

When I'm having weekend guests, I make this salad the day before they arrive. The flavors blend wonderfully when it is chilled overnight, and it keeps well for several days. It's also a great dish to take along to a picnic or potluck. -Jill Evely, Wilmore, Kentucky

This is the only way I will make pasta salad from now on! I added a small can of chick peas and some julienned ham. This really tastes like a hoagie! I put it on a bed of Romain lettuce for a meal! I will be making this again in a few days to take to a party on Sat. night! Delish! This is a keeper! Thanks!

Ingredients

• 1 package (16 ounces) tricolor spiral pasta
• 2 medium plum tomatoes, seeded and julienned
• 8 ounces sliced salami, julienned
• 8 ounces provolone cheese, julienned
• 1 small red onion, thinly sliced and separated into rings
• 1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/4 cup grated Parmesan cheese
• 1 bottle (8 ounces) Italian salad dressing

Details

Servings 12
Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

Cook pasta according to package directions; drain and rinse in cold water.

In a large bowl, combine the pasta, tomatoes, salami, provolone cheese, onion, olives and cheese. Add dressing; toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon. Yield: 12 servings.



Nutrition Facts: 1 serving (3/4 cup) equals 381 calories, 21 g fat (7 g saturated fat), 33 mg cholesterol, 1,158 mg sodium, 32 g carbohydrate, 1 g fiber, 16 g protein.

Deli-Style Pasta Salad published in Taste of Home August/September 2003, p33
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When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.