Italian Pasta Salad
This classic cold pasta salad is loaded with rotini, salami, olives, pepperoncini, fresh vegetables, and a tangy Italian dressing that ties everything together. It’s the kind of recipe that looks impressive, tastes even better the next day, and takes about 30 minutes of active prep.
Equipment
- Large pasta pot - At least 6-quart capacity with a lid
- Colander or pasta strainer
- Large mixing bowl - At least 5-quart capacity
- Mason jar or small bowl - For mixing the dressing
- Sharp chef's knife
- Cutting board
- Salad tongs - For tossing and serving
- Airtight storage container - For refrigerating leftovers
- Measuring cups and spoons
- Small food processor - Optional, for emulsifying dressing
Ingredients
- 1 lb rotini pasta - 450g, or fusilli
For the Salad
- 4 oz salami - 115g, sliced and cut into quarters
- 4 oz pepperoni - 115g, sliced and cut into quarters
- 4 oz provolone cheese - 115g, cut into small cubes or thin strips
- 1 cup black olives - 150g, drained and sliced
- ½ cup green olives - 75g, drained and sliced
- ½ cup pepperoncini peppers - 75g, sliced
- 1 cup cherry tomatoes - 150g, halved
- 1 red onion - medium, finely diced
- 1 red bell pepper - medium, diced
- 1 green bell pepper - medium, diced
- ½ cup sun-dried tomatoes in oil - 50g, roughly chopped
- ¼ cup fresh parsley - 15g, roughly chopped
- ¼ cup Parmesan cheese - 25g, freshly grated
For the Italian Dressing
- ½ cup extra virgin olive oil - 120ml
- ¼ cup red wine vinegar - 60ml
- 1 tablespoon Dijon mustard - Helps emulsify the dressing
- 1 teaspoon Italian seasoning - 5g, dried
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon sugar
- salt and black pepper - To taste
Instructions
- Bring a large pot of generously salted water to a rolling boil. Cook the pasta according to package directions until al dente, about 8-9 minutes.
- Drain the pasta and rinse thoroughly under cold running water to stop cooking. Transfer to a large mixing bowl and drizzle with a little olive oil to prevent sticking.
- In a mason jar or small bowl, combine the olive oil, red wine vinegar, Dijon mustard, Italian seasoning, garlic powder, onion powder, oregano, sugar, and salt and pepper. Shake or whisk until emulsified.
- Add the salami, pepperoni, provolone cheese, black olives, green olives, pepperoncini, cherry tomatoes, red onion, bell peppers, sun-dried tomatoes, and fresh parsley to the pasta.
- Pour about two-thirds of the dressing over the salad and toss thoroughly to coat everything evenly. Sprinkle with Parmesan cheese and toss gently once more.
- Cover and refrigerate for at least 1 hour to allow flavors to meld. Before serving, toss again and add the reserved dressing, a splash of vinegar, or a drizzle of olive oil to refresh the salad.
Notes
- Salt your pasta water generously. Under-salted pasta will taste flat no matter how good your vinaigrette is.
- Cook the pasta to al dente, not soft. Overcooked pasta turns mushy after sitting in dressing for a few hours.
- Rinse the pasta thoroughly with cold water. This stops cooking, removes excess starch, and cools the pasta to the right temperature for a cold salad.
- Let the salad rest in the fridge for at least an hour before serving. The flavors meld together beautifully.
- Reserve some dressing to add before serving. Pasta absorbs dressing as it sits, so a fresh drizzle revives the flavor and texture.
- Use block cheese, not pre-shredded. A block of provolone cut into cubes holds its shape and texture far better.
- Taste and adjust before serving. Cold temperatures dull flavors, so a small addition of vinegar or pinch of salt can make a big difference.
- For a vegetarian version, omit the salami and pepperoni and double up on vegetables like roasted red peppers, cucumber, and artichoke hearts.
- Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days. This salad does not freeze well.
- To make it gluten-free, substitute a quality gluten-free rotini or fusilli and ensure any store-bought dressing is labeled gluten-free.