Packed with veggies, salami, and cheese and tossed with zesty Italian dressing, this Italian pasta salad makes for the perfect lunch or summer side dish!
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 8-10 servings
Ingredients
1poundbowtie pastaor other similar shaped pasta
2tablespoonsolive oil
6ouncesItalian salamisliced into strips or diced
12ouncescherry tomatoeshalved
½of a medium red oniondiced small
112 ounce jar roasted red peppers, drained and diced
1small English cucumberdiced
8ouncescolby jack cheesecut into cubes
¼cupfinely shredded parmesan cheese
116 ounce bottle Italian dressing
dash of hot sauce
salt/pepper to taste
Instructions
Cook the pasta according to package directions until al dente. Drain and rinse under cold water, then add to a large bowl with the olive oil. Toss to coat and let the pasta cool.
Add the salami, vegetables, cheese, dressing and hot sauce to the pasta; toss to combine. Taste and add salt and pepper to taste.
Serve immediately or refrigerate before serving.
Notes
Store in an airtight container in the refrigerator for up to 5 days.
You can substitute the colby jack cheese for cubed cheddar cheese or small balls of fresh mozzarella.
I like to use the Kraft Zesty Italian dressing for this salad.
If you like olives, you can add ¼ cup each of drained and halved green and black olives.