Little Italy Pasta Salad

I got this recipe from a local supermarket's sale flyer. It sounded good and was perfect for summer pot luck's and picnic's because there was no mayonnaise to go bad. What happened was a delightful salad that I've made countless times since because it's so darn good and easy.

Little Italy Pasta Salad

12 oz (1 box) of Fusilli pasta

15 grape tomatoes cut in 1/2

2 slices (1/4 in thick) Genoa Salami cut into 1/4 in. pieces

2 slices (1/4 in thick) provolone cheese cut into 1/4 in pieces

1 slice (1/4 in thick) hickory smoked ham cut into 1/4 in pieces

1 medium cucumber cut lengthwise in half and thinly sliced

2 C loosely packed fresh baby spinach leaves sliced

1 C mild banana pepper rings drained

1 C Italian salad dressing

1 tsp Italian seasoning

1 tsp salt

1/2 fresh ground black pepper

Cook pasta according to box. Rinse pasta under cold water and drain well!

In a large bowl, toss pasta with remaining ingredients until well blended. Cover and refrigerate at least 2 hours or up to 2 days.

picture courtesy of savemartdotcom