This Italian Pasta Salad will be sure to remind you of summer! I love a cold, refreshing pasta salad anytime of year though. It is the perfect side dish for a BBQ or potluck. It can also be served as a meal. This recipe is easy to put together and makes great left overs as well since the flavors marinate so well together.
How to make Italian Pasta Salad
Meats, cheese, vegetables, olives and pasta make this salad great for a side or main dish. The choice is yours. To put together this dish, cook your pasta according to the package, rinse it to cool it, then toss it together with all of the other ingredients! Either serve immediately or let chill before serving and enjoy!
There are a few options when it comes to ingredients. Choose your favorite pasta shape: rotini and bowtie shapes are great to hold the dressing. Use jarred roasted red peppers or make your own! It’s easy to do with this recipe: How to Make Roasted Red Peppers. When it comes to cheese my kids like cheddar and Asiago cheeses, but use your favorite. Harder cheeses will hold up best in this recipe. And if there is something you don’t like it can easily be left out aside from the olive oil and vinegar!
For a behind the scenes look at Return to the Kitchen, be sure to follow us on Instagram, Facebook, YouTube, TikTok and Pinterest! Also, if you make this recipe or any of our recipes be sure to tag us @returntothekitchen!
If you enjoy this recipe, take a look at our Easy Homemade Pasta Carbonara, Chicken Caesar Pasta Salad, Oven Roasted Corn on the Cob, Easy Roasted Potatoes, Lemon Butter Shrimp and Pasta, Easy Homemade Meat Sauce, Chili Mac and Cheese, Simple Mediterranean Orzo Salad, Healthy Cauliflower Alfredo Sauce, Citrus Chicken Pasta, Spinach Lasagna, Sausage Casserole, Cranberry Pecan Goat Cheese Log, Whipped Feta Dip with Roasted Red Peppers, Simple Gluten-Free Chicken Piccata, Carrot Rice Soup, Turkey Meatloaf and Homemade Macaroni and Cheese.
- 12 oz tri color rotini pasta, cooked
- 8 oz cheese, any variety (I used 2 types of cheddar)
- 3 oz chopped, salami (buy thinly sliced)
- 3 oz chopped pepperoni
- 4 oz chopped black olives
- 4 oz chopped green olives
- 1 chopped cucumber
- 1/2 cup chopped roasted red peppers
- 1 tsp garlic salt
- 1/2 tsp pepper
- 1/3 cup olive oil
- 2 tbsp white wine vinegar
- 1 tsp oregano
- Cook pasta according to package. Once cooked, drain, rinse and leave to cool.
- Chop cheese, salami, pepperoni, cucumber, and roasted red peppers into small pieces.
- Combine all ingredients in a large bowl.
- Stir to combine.
- Serve immediately or let chill in refrigerator before serving. Enjoy!
Substitutions can be made to any of the meats, cheeses or vegetables.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 1/8th recipe
Amount Per Serving: Calories: 399Total Fat: 31gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 50mgSodium: 1061mgCarbohydrates: 17gFiber: 2gSugar: 1gProtein: 14g