8oz.mini farfalle (or any other pasta of your choice)
½English cucumber, sliced and quartered (about 1 cup)
1bell pepper (any color), chopped (about 1 cup)
1cuphalved grape tomatoes (heaping)
1cupthinly sliced red onions (about ½ onion)
½cupdiced radishes (about 6-7)
1cupdiced sharp provolone cheese (4-5 oz.)
3oz.sliced salami, diced
1can (15.25 oz.) corn, drained
¼cupchopped fresh parsley
½cupItalian dressing, or more to taste(see notes)
Coarsely ground black pepper or red pepper flakes, to taste
Instructions
Cook pasta al dente according to package directions. Drain and rinse with cold water. Drain well.
Put pasta in large bowl with all other ingredients and mix until combined.
Refrigerate until ready to serve.
Video
Notes
Recipe revised 2/10/2022.
Makes 14 cups or 8 generous servings (1 ¾ cups each).
This salad is quite lightly dressed. Add more dressing to taste, if desired. If salad is refrigerated overnight, the pasta will soak up the dressing and more dressing may need to be added.