Artichoke Turkey Salami Salad Recipe

4.5 3 3
Artichoke Turkey Salami Salad Recipe
Artichoke Turkey Salami Salad Recipe photo by Taste of Home
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Artichoke Turkey Salami Salad Recipe

Read Reviews
4.5 3 3
Publisher Photo
You can substitute any type of cooked turkey in this easy salad.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 4 cups cooked elbow macaroni
  • 2 cups shredded part-skim mozzarella cheese
  • 2 cups cherry tomatoes, halved
  • 8 ounces turkey salami, cut into thin strips
  • 1 cup roasted sweet red pepper strips, drained
  • 1 jar (7-1/2 ounces) marinated artichoke hearts, drained and chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/3 cup Italian salad dressing
  • 1/4 cup minced fresh basil
  • 1/2 teaspoon pepper

Directions

In a large salad bowl, combine the macaroni, mozzarella, tomatoes, salami, red peppers, artichokes and olives. Add the dressing, basil and pepper; toss to coat.
Cover and refrigerate for 2 hours or overnight. Toss before serving. Yield: 8 servings.
Editor's Note: This recipe was tested with Vlasic roasted red pepper strips.
Originally published as Artichoke Turkey Salami Salad in Weeknight Cooking Made Easy Annual 2005, p124

Nutritional Facts

1-1/4 each: 303 calories, 18g fat (6g saturated fat), 44mg cholesterol, 754mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 13g protein.

  • 4 cups cooked elbow macaroni
  • 2 cups shredded part-skim mozzarella cheese
  • 2 cups cherry tomatoes, halved
  • 8 ounces turkey salami, cut into thin strips
  • 1 cup roasted sweet red pepper strips, drained
  • 1 jar (7-1/2 ounces) marinated artichoke hearts, drained and chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/3 cup Italian salad dressing
  • 1/4 cup minced fresh basil
  • 1/2 teaspoon pepper
  1. In a large salad bowl, combine the macaroni, mozzarella, tomatoes, salami, red peppers, artichokes and olives. Add the dressing, basil and pepper; toss to coat.
  2. Cover and refrigerate for 2 hours or overnight. Toss before serving. Yield: 8 servings.
Editor's Note: This recipe was tested with Vlasic roasted red pepper strips.
Originally published as Artichoke Turkey Salami Salad in Weeknight Cooking Made Easy Annual 2005, p124

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Reviews forArtichoke Turkey Salami Salad

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tamalbiot User ID: 8102545 111817
Reviewed Nov. 16, 2014

"Thank you for the recipe

http://tamalbiot.blogspot.com"

MY REVIEW
TexasR User ID: 2715154 206397
Reviewed Jan. 5, 2014

"This is very good! Great for a summertime meal that isn't to heavy. This also would be something to take to any pot luck!"

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ArabicRecipes User ID: 7479338 137338
Reviewed Nov. 11, 2013

"What a mixture .... www.botagaz.com"

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