Italian Pasta Salad

This Italian pasta salad is easy to make and delicious. It comes together quickly and the only cooking involved is making the pasta. Make it extra special with a homemade Italian dressing that’s just as easy to make. This is a great dish for picnics and summertime parties. Enjoy!

Ingredients

• 16 oz. Rotini Pasta
• Salt, about 1 tbsp. for the pasta water
• 2 tbsp. Extra Virgin Olive Oil
• 2 Medium Tomatoes, seeded and diced
• 4 oz. Provolone Cheese, sliced into thin strips
• 3 oz. Genoa Salami, sliced into strips
• 3 oz. Dry Salami, sliced into thin strips
• 2 oz. Pepperoni, sliced into thin strips
• 3 oz. Black Olives, pitted, sliced into rounds
• 1 tbsp. Thinly Sliced White Onion
• Chopped Parsley for garnish

Homemade Italian Dressing Ingredients

• ¼ cup Extra Virgin Olive Oil
• 2 tbsp. Red Wine Vinegar
• 1 Garlic Clove, grated or finely minced
• ¼ tsp. Dried Oregano
• ¼ tsp. Kosher Salt
• ¼ tsp. Black Pepper, or to taste
• Pinch Crushed Red Pepper, optional

Make the Italian dressing

Add the extra virgin olive oil, red wine vinegar, garlic, dried oregano, salt, black pepper and crushed red pepper, if using. Cover the container and shake vigorously to mix. Refrigerate the dressing until ready to use, shake vigorously before using too.

Cook the pasta to package directions for al dente, remember to salt the water. Drain completely and add the pasta to a large bowl; stir in the 2 tablespoons of olive oil. Give the pasta a stir once in a while to let the steam escape. Refrigerate the pasta and allow it to cool completely.

While the pasta cooks and cools prepare the remaining ingredients

• Cut the tomatoes into halves or quarters and remove the seeds with a spoon. Dice the tomatoes.
• Cut the provolone into thin strips or small cubes.
• Slice the salami and pepperoni into strips
• Halve or slice the black olives
• Slice the onion into paper thin strips
• Refrigerate the ingredients until ready to use.

When the pasta has cooled completely, add the tomatoes, provolone cheese, salami, pepperoni, black olives and onions to the pasta. Toss to combine the ingredients. Add enough dressing to coat the pasta salad well, or serve with the dressing on the side. Garnish the Italian pasta salad with parsley and serve.

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Italian Pasta Salad

This Italian pasta salad is easy to make and delicious. It comes together quickly and the only cooking involved is making the pasta.

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Salad

Cuisine: Italian

Keyword: party food, pasta salad, summer salads, summertime salads

Servings: 8 servings

Calories: 497kcal

Ingredients

• 16 oz. Rotini Pasta
• 1 tbsp. Salt for the pasta water
• 2 tbsp. Extra Virgin Olive Oil
• 2 Medium Tomatoes seeded and diced
• 4 oz. Provolone Cheese sliced into thin strips
• 3 oz. Genoa Salami sliced into strips
• 3 oz. Dry Salami sliced into thin strips
• 2 oz. Pepperoni sliced into thin strips
• 3 oz. Black Olives pitted, sliced into rounds
• 1 tbsp. Thinly Sliced White Onion
• Chopped Parsley for garnish

Homemade Italian Dressing Ingredients

• ¼ cup Extra Virgin Olive Oil
• 2 tbsp. Red Wine Vinegar
• 1 Garlic Clove grated or finely minced
• ¼ tsp. Dried Oregano
• ¼ tsp. Kosher Salt
• ¼ tsp. Black Pepper or to taste
• Pinch Crushed Red Pepper optional

Instructions

Make the Italian dressing

• Add all the dressing ingredients to a jar or container with a tight fitting lid.
• Cover the container and shake vigorously to mix. Refrigerate the dressing until ready to use, shake vigorously before using too.
• Cook the pasta to package directions for al dente, remember to salt the water. 
• Drain completely and add the pasta to a large bowl; stir in the 2 tablespoons of olive oil. Refrigerate the pasta and allow it to cool completely.

While the pasta cooks and cools prepare the remaining ingredients

• Cut the tomatoes into halves or quarters and remove the seeds with a spoon. Dice the tomatoes.
• Cut the provolone into thin strips or small cubes.
• Slice the salami and pepperoni into strips
• Halve or slice the black olives
• Slice the onion into paper thin strips
• Refrigerate the ingredients until ready to use.
• When the pasta has cooled completely, add the tomatoes, provolone cheese, salami, pepperoni, black olives and onions to the pasta. Toss to combine the ingredients. Add enough dressing to coat the pasta salad well, or serve with the dressing on the side.
• Garnish the Italian pasta salad with parsley and serve.

Nutrition

Calories: 497kcal | Carbohydrates: 45g | Protein: 17g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 960mg | Potassium: 323mg | Fiber: 2g | Sugar: 2g | Vitamin A: 425IU | Vitamin C: 4.5mg | Calcium: 134mg | Iron: 1.4mg

The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.