This Italian pasta salad is easy to make and delicious. It comes together quickly and the only cooking involved is making the pasta.
Keyword party food, pasta salad, summer salads, summertime salads
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
1tbsp.Saltfor the pasta water
2tbsp.Extra Virgin Olive Oil
2Medium Tomatoesseeded and diced
4oz.Provolone Cheesesliced into thin strips
3oz.Genoa Salamisliced into strips
3oz.Dry Salamisliced into thin strips
2oz.Pepperonisliced into thin strips
3oz.Black Olivespitted, sliced into rounds
1tbsp.Thinly Sliced White Onion
Chopped Parsley for garnish
Homemade Italian Dressing Ingredients
¼cupExtra Virgin Olive Oil
2tbsp.Red Wine Vinegar
1Garlic Clovegrated or finely minced
¼tsp.Black Pepperor to taste
PinchCrushed Red Pepperoptional
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.