Summer Time #15 – Pasta

summertime2 Picnic Pasta Salad

Makes 16 servings

Prep: 30 minutes
Cook: 10 minutes
Cool: 60 minutes

Shopping List:

  • 450 gr or 1 (16 ounce) package fusilli (spiral) pasta
  • 450 gr or 3 cups cherry tomatoes, halved
  • 225 gr or ½ pound provolone cheese, cubed
  • 225 gr or ½ pound salami, cubed
  • 115 gr or ¼ pound sliced pepperoni, cut in half
  • 1 large green bell pepper, cut into 1 inch pieces
  • 1x 285 gr or 1 (10 ounce) can black olives, drained
  • 1x 115 gr or 4 ounce jar pimentos, drained
  • 450 gr or 2 (8 ounce) bottle Italian salad dressing

fusilli-largeTO MAKE:

  1. Bring a large pot of lightly salted water to a boil.
  2. Add pasta, and cook for 8 to 10 minutes or until al dente.
  3. Drain, and rinse with cold water.
  4. Pat the pasta dry, with a clean dish or paper towels,
  5. In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos.
  6. Pour in half the salad dressing, and toss to coat.
  7. Refrigerate for 60 minutes, or overnight.
  8. Pour in other half of the salad dressing, and toss to coat again.
  9. Serve.

Note 1: You can also use tri color rotini, grape tomatoes, pepperoncini’s instead of the green peppers, and some chunked red onion.

Note 2: Add cubed zucchini, a red bell pepper, and some fresh mozzarella.


Amount Per Serving Main recipe:
Calories: 310
Total Fat: 17.7g
Cholesterol: 31mg
Sodium: 913mg
Total Carbohydrates: 25.9g
Dietary Fiber: 2.1g
Protein: 12.9g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat a serving max !

PDF of this recipe: 20150806-ST15-Picnic-Pasta-Salad