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Ingredients
US|METRIC
16 SERVINGS
- 1 jar artichoke hearts (chopped)
- 1 roasted bell pepper (diced)
- 1 roasted bell pepper (green, diced)
- 1/4 cup grated Parmesan cheese
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- green olives
- black olives
- sliced cucumber ( Thinly)
- 1 pkg. tricolor pasta
- 1/4 lb. salami (cubed)
- 1 jar pepperoncini
- 1/2 lb. provolone cheese (cubed)
- 1/4 lb. pastrami (cubed)
- 8 oz. Italian dressing
- 1 red onion (thinly sliced)
- 2 cloves garlic (minced)
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Directions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
- Mix all ingredients together. Cover and chill for 3 hours before serving.
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