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Omaha Magazine

Pasta Salad

May 25, 2013 03:50PM ● By Bailey Hemphill

Pasta Salad

  • 1 (16oz) package tri-color spiral pasta
  • 3 cups cherry tomatoes, halved
  • ½ lb. provolone cheese, cubed
  • ½ lb. salami, cubed
  • ¼ lb. sliced pepperoni, cut in half
  • 1 large green bell pepper, cut into 1” pieces
  • 1 (10oz) can black olives, drained
  • 1 (4oz) jar pimentos, drained
  • 1 (8oz) bottle Italian salad dressing
  • Bring a large pot of lightly salted water to a boil.
  • Add pasta and cook for 8 to 10 minutes, or until al dente.
  • Drain and rinse with cold water.
  • In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green peppers, olives, and pimentos.
  • Pour in salad dressing and toss to coat.

Sugar-Free Lemonade

  • 1¾ cups sugar-free sweetener, granulated
  • 1½ cups lemon juice
  • 8 cups water
  • In a small saucepan, combine sugar-free sweetener and 1 cup of water.
  • Bring to a boil and stir to dissolve sweetener in water.
  • Allow to cool to room temperature, then cover and refrigerate until chilled.
  • Remove seeds from lemon juice, but leave pulp.
  • In pitcher, stir together chilled sweetener/water mix, lemon juice, and remaining 7 cups of water.
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