Roasted Red Pepper Pasta Salad
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Super easy to toss together for any gathering! Can easily be doubled. Good for 2 to 3 days stored in the refrigerator.
  • 3 cups of uncooked bow tie veggie pasta
  • 10 slices salami
  • 1 red bell pepper, sliced
  • 1 whole dill pickle, cut
  • 1 can black olives, sliced
  • 3 green onion (scallions), chopped
  • 1 cup fresh grated Parmesan
  • 1 (16 oz.) Kraft Roasted Red Pepper Salad Dressing
  1. Cook pasta and drain with cold water.
  2. Set pasta aside to get any excess water off.
  3. Cut all vegetables.
  4. Add all ingredients together, including dressing in a large bowl and stir.
  5. Sprinkle half of Parmesan while stirring.
  6. Add the rest of Parmesan on top of pasta salad.
  7. Refrigerate for at least 1 hour.
  8. Can store in a container with lid in the refrigerator for 2 to 3 days.
Recipe by Gloria Phillips (
Recipe by Simply Gloria at