Old-Fashioned Italian Pasta Salad

A colorful homemade pasta salad tossed with zesty herb dressing, cheese, salami, and fresh vegetables 

This pasta salad always reminds me of family get-togethers.

It was one of my cousin’s favorite dishes to bring, and it was always one of the first bowls emptied.

She made it often because it was easy to throw together, colorful on the table, and something nearly everyone enjoyed.

The homemade dressing gave it a fresh tangy flavor that soaked into the pasta perfectly, and the mix of cheese, salami, vegetables, and pepperoncini gave every bite plenty of flavor.

It was one of those dependable recipes everyone hoped would show up at family gatherings.

Simple, hearty, and always a crowd favorite.

Ingredients:

Dressing: 

1/2 c. olive oil
1/4 c. vinegar 
1/4 c. water
2 tsp. salt 
2 cloves garlic (or 1 teaspoon garlic powder)
1 Tbs. sugar
2 tsp. dry oregano
2 tsp. dry basil
pepper to taste

Salad:

1 pound uncooked pasta 
2 c. cherry tomatoes, halved 
2 bell peppers, chopped
8 ounces feta, goat cheese or mozzarella cheese balls, cut in half if needed
8 ounces salami, cut into cubes
1/2 c. olives, sliced
1 c. sliced pepperoni cut into cubes
1/2 c. onion, chopped

Directions:

In a blender or food processor, combine olive oil, vinegar, water, salt, garlic, sugar, oregano, basil, and pepper.  Blend until smooth and fully combined.  Set aside.

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain well and rinse briefly under cool water to stop cooking.

Place cooled pasta in a large serving bowl.  Add cherry tomatoes, bell peppers, feta, salami, olives, pepperoni, and onion.   

Pour dressing evenly over salad.  Toss well to coat everything thoroughly.

Cover and refrigerate for at least 1 hour before serving.  Toss again before serving.

Tips for Best Success:

• Cook pasta just to al dente
• Cool pasta before adding cheese
• Chill before serving for best flavor
• Toss again before serving
• Use quality olive oil

Variations & Substitutions:

• Add cucumbers
• Add artichoke hearts
• Use provolone cubes
• Add fresh parsley
• Swap salami for ham

Serving Suggestions:

Perfect with:

• Burgers
• Grilled chicken
• BBQ ribs
• Sandwiches
• Picnic lunches
• Potluck dinners

How to Store:

• Store refrigerated in airtight container up to 4 days
• Stir before serving
• Add splash olive oil if needed
• Do not freeze

Frequently Asked Questions:

What pasta works best?
Rotini, bowties, or penne.

Can I make it ahead?
Yes—best made the day before.

Can I skip meat?
Absolutely.

Can I use bottled dressing?
Yes, but homemade tastes fresher.