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Italian Pasta Salad, rotini pasta with sliced salami, provolone cheese, sliced olives served in a white bowl

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.
Course Salad
Cuisine Italian
Keyword party food, pasta salad, summer salads, summertime salads
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings
Calories 497kcal


  • 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


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.


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