• 23minutes
  • 719calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12
MineralsNatrium, Chromium, Silicon, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 lb penne rigate

  2. 3/4 lb thick-sliced salami, cubed

  3. 1 1/2 cups mozzarella cheese , cubed (Or, I like and use the bag of crumbled mozzarella)

  4. 1 (8 ounce) can sliced black olives , drained

  5. 1 pint cherry tomatoes or 1 pint grape tomatoes , halved

  6. 1 cup mayonnaise (I prefer Hellmans here)

  7. 1/2 cup pesto sauce (I prefer Classico here)

  8. salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. Cook pasta until al dente, according to package directions - drain.

  2. Combine pesto and mayo, salt and pepper.

  3. Add the mayo mixture to the warm pasta.

  4. Add the rest of the ingredients, toss well.

  5. *I prefer serving this at room temperature (don't leave it out too long though, because of the mayo!) It's also good straight from the refrigerator.


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