4 oz provolone cheese, cut into 1/2-inch cubes (1 cup)
1/2 cup chopped red bell pepper
1/2 cup halved cherry tomatoes
1 can (2 1/4 oz) sliced ripe olives, drained
2 cups chopped romaine lettuce
Instructions
Cook pasta as directed on box. Drain pasta, rinse with cold water. Shake to drain well.
In large bowl, stir together seasoning mix (from box) and italian dressing. Add pasta, salami, cheese, bell peppers, tomatoes and olives; toss to combine.
Refrigerate for at least 1 hour.
Stir in lettuce just before serving. Cover and refrigerate any remaining salad.
Instructions
Cook pasta as directed on box. Drain pasta, rinse with cold water. Shake to drain well.
In large bowl, stir together seasoning mix (from box) and italian dressing. Add pasta, salami, cheese, bell peppers, tomatoes and olives; toss to combine.
Refrigerate for at least 1 hour.
Stir in lettuce just before serving. Cover and refrigerate any remaining salad.
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