Italian Pasta Salad
This Italian pasta salad is the perfect cold pasta salad for lunch, a dinner side dish, or a potluck. Meats, cheeses, pepperoncinis, and other veggies are tossed together with a creamy vinaigrette.
Servings: 16 servings
Ingredients
- 1 box rotini pasta
- 1 package sliced pepperoni (approx. 5-6 oz. package or ⅓ lb. ordered from the deli, sandwich size slices recommended)
- 1 package genoa salami (approx. 5-6 oz. package or ⅓ lb. ordered from the deli)
- ½ cup sliced pepperoncini peppers
- 6 slices provolone cheese
- ½ cup shredded parmesan cheese
- 1 package mozzarella pearls (8 oz. package, drained)
- 1 small onion sliced thin
- 1 orange or yellow bell pepper chopped or diced
- 1 pint grape tomatoes cut into quarters
Dressing
- 2 packets Good Seasons Italian dressing mix
- ½ cup mayonnaise
- ½ cup Red wine vinegar
Instructions
- Cook pasta according to package instructions in well-salted pasta water. Meanwhile, begin preparing the vegetables and meats.
- Separate pepperoni slices and place into a blender. Blend on a low speed until the slices are chopped. Remove and set aside. Repeat for the salami and provolone cheese. You want about 1½ cups each of the pepperoni and salami.
- Slice the veggies.
- Whisk together ingredients for the dressing and set aside.
- When pasta finishes cooking, drain in a colander and rinse with cold water until it's at least room temperature.
- Divide pasta between two large mixing bowls (unless you have a super extra large bowl). Add all ingredients except for the dressing, tomatoes, and mozzarella pearls. Stir until everything is incorporated throughout the pasta.
- Add dressing and stir until everything is evenly coated, then stir in to tomatoes and mozzarella pearls.
- Refrigerate until serving. Serve cold.