Little Italy Pasta Salad
Prep: 20 minutes plus chilling • Cook: 10 minutes • Serves: 6
15 grape tomatoes, each cut in half (1 cup)
4 ounces Genoa salami and/or lower sodium ham, cut into 1/2-inch pieces
4 ounces provolone cheese, cut into 1/2-inch pieces
1/2 medium seedless cucumber, halved lengthwise and sliced 1/4-inch thick
2 cups loosely packed spinach leaves, sliced
1 cup Italian salad dressing
1 cup drained mild banana pepper rings
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain. Rinse pasta under cold water and drain.
2. In large bowl, toss pasta with remaining ingredients until well blended. Cover and refrigerate at least 2 hours or up to 2 days.
Approximate nutritional values per serving: 625 Calories, 32g Fat (8g Saturated), 28mg Cholesterol, 1148mg Sodium, 65g Carbohydrates, 3g Fiber, 20g Protein