Ingredients
Scale
- 12 oz pasta shells (Barilla recommended)
- 3/4 cup Italian dressing (Ken’s Steak House preferred)
- 16 slices ham, sliced into 1/2-inch squares
- 1.5 cups pepperoni, halved or quartered
- 6 oz spinach
- 16 oz cherry tomatoes, sliced in half lengthwise
- 1 cup mozzarella (pearls or 1/2-inch cubes)
- 1/2 cup pepperoncini
- 1/4 cup red onion, finely diced
Instructions
- Boil salted water and cook twelve ounces of Barilla pasta shells until al dente according to package directions, usually nine minutes.
- Drain shells and immediately rinse briefly under cold water to stop cooking and remove excess starch.
- Toss shells with two tablespoons of Italian dressing while still slightly warm.
- Slice ham into half-inch squares and quarter or halve pepperoni into bite-sized pieces.
- Halve cherry tomatoes lengthwise, rinse and dry spinach, and finely dice one quarter cup of red onion.
- Measure mozzarella pearls, drain pepperoncini, and place all mix-ins into a large bowl.
- Combine dressed shells, ham, pepperoni, spinach, tomatoes, mozzarella, pepperoncini, and red onion in the large bowl and toss gently.
- Adjust seasoning with salt and pepper to taste, adding more Italian dressing a tablespoon at a time.
- Chill the salad for at least sixty minutes before serving.
Notes
Use smoked ham or roasted turkey for different flavors. Pat dry fresh spinach and tomatoes to prevent excess moisture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Italian-American
- Diet: Gluten-Free, Dairy
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg
Keywords: pasta salad, ham salad, Italian salad, chilled salad, picnic recipe