Photo: Anna Pelzer
Salami and Kalamata Primavera Salad
8 ingredients
15 min + 10 min
6 servings
openrecipes
"This is a light summer dinner sure to impress! I created it to use up left over salami and cheese used for Italian sub sandwiches."
Estimated Nutrition (whole recipe, rough)
525
Calories
30g
Protein
17g
Fat
64g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Artichoke | 1 medium (128g) | 60 |
| Bell Pepper | 1 medium (119g) | 31 |
| Olive | 1 large (4g) | 4 |
| Salad Dressing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (16 ounce) package multicolored corkscrew pasta
- 4 marinated artichoke hearts, drained and chopped
- 1/4 cup pitted Kalamata olives, chopped
- 8 slices Genoa salami, chopped
- 3 slices provolone cheese, cubed
- 1/2 red bell pepper, seeded and diced
- 1/4 cup freshly grated Parmesan cheese, or to taste
- 1 cup Italian salad dressing
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes