Ingredient – 1 (16 ounce) package fusilli (spiral) pasta – 3 cups cherry tomatoes, halved – ½ pound provolone cheese, cubed – ½ pound salami, cubed – ¼ pound sliced pepperoni, cut in half

– 1 large green bell pepper, cut into 1 inch piece – 1 (10 ounce) can black olives, drained – 1 (4 ounce) jar pimentos, drained – 1 (8 ounce) bottle Italian salad dressing

Fill in Direction 1. Gather all ingredients.some text

1. Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos in a large bowl. Pour in salad dressing; toss to coat.

Nutrition Facts (per serving) 247Calories17gFat14gCarbs10gProtein

This pasta salad with pepperoni, tomatoes, and provolone cheese is the best I've ever eaten,

and people request it frequently

It's a very easy, light-tasting side dish for a picnic or dinner.