Preparation Info

  • Total

  • Makes 6 – 8 Servings


  • 1 pound pasta, such as radiatore or your favorite

  • 1/2 pound Provolone cheese, cut into 1/2-inch cubes

  • 1 1/2 cups red onion, cut into 1-inch slivers

  • 1 cup Kalamata olives, pitted and sliced

  • 1 cup fresh basil leaves, chiffonade

  • 3/4 cup salami, cut into 1/2-inch cubes

  • 12 ounces marinated artichoke hearts, drained and quartered

  • 1 cup sun dried tomatoes in oil, drained and cut into julienne slices

  • 2 Tablespoons capers

  • 1 cup Stonewall Kitchen Classic Italian Dressing



Cook pasta according to package directions. Drain and cool.

In a large serving bowl combine the pasta, provolone cheese,

red onion, kalamata olives, basil, salami, artichoke hearts,

sun-dried tomatoes, capers and Classic Italian Dressing. Gently toss.

Serve at room temperature