Deli-Style Italian Pasta Salad Recipe

4.5 5 9
Deli-Style Italian Pasta Salad Recipe
Deli-Style Italian Pasta Salad Recipe photo by Taste of Home
Publisher Photo

Deli-Style Italian Pasta Salad Recipe

Read Reviews
4.5 5 9
Publisher Photo
When I'm having weekend guests, I make this salad the day before they arrive. The flavors blend wonderfully when it is chilled overnight, and it keeps well for several days. It's also a great dish to take along to a picnic or potluck. -Jill Evely, Wilmore, Kentucky
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 package (16 ounces) tricolor spiral pasta
  • 2 medium plum tomatoes, seeded and julienned
  • 8 ounces sliced salami, julienned
  • 8 ounces provolone cheese, julienned
  • 1 small red onion, thinly sliced and separated into rings
  • 1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/4 cup grated Parmesan cheese
  • 1 bottle (8 ounces) Italian salad dressing

Directions

Cook pasta according to package directions; drain and rinse in cold water.
In a large bowl, combine the pasta, tomatoes, salami, provolone cheese, onion, olives and cheese. Add dressing; toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon. Yield: 12 servings.
Originally published as Deli-Style Pasta Salad in Taste of Home August/September 2003, p33

Nutritional Facts

3/4 cup: 381 calories, 21g fat (7g saturated fat), 33mg cholesterol, 1158mg sodium, 32g carbohydrate (3g sugars, 1g fiber), 16g protein.

  • 1 package (16 ounces) tricolor spiral pasta
  • 2 medium plum tomatoes, seeded and julienned
  • 8 ounces sliced salami, julienned
  • 8 ounces provolone cheese, julienned
  • 1 small red onion, thinly sliced and separated into rings
  • 1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/4 cup grated Parmesan cheese
  • 1 bottle (8 ounces) Italian salad dressing
  1. Cook pasta according to package directions; drain and rinse in cold water.
  2. In a large bowl, combine the pasta, tomatoes, salami, provolone cheese, onion, olives and cheese. Add dressing; toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon. Yield: 12 servings.
Originally published as Deli-Style Pasta Salad in Taste of Home August/September 2003, p33

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Reviews forDeli-Style Italian Pasta Salad

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travelingwhisk User ID: 7108673 89729
Reviewed Sep. 2, 2013

"Love pasta salad on hot summer days, made this salad added pepperoni and subbed Olive oil vinegar dressing for Italian. was quick and plentiful"

MY REVIEW
mamamarie User ID: 568814 140755
Reviewed Jul. 18, 2013

"Made this for my husband and I with some changes. Did not add salami, added turkey. Used black olives instead of pimiento olives, also added Italian cured olives and used olive oil and balsamic vinegar."

MY REVIEW
sls777 User ID: 6137319 89065
Reviewed May. 8, 2013

"This was delicious! I added cucumber and used cubed cheddar jack cheese instead. Great for picnics."

MY REVIEW
anchortown68 User ID: 2250136 129294
Reviewed Apr. 28, 2012

"So simple and delicious. Goes great with BBQ chicken and corn on the cob."

MY REVIEW
dotilu User ID: 5177797 140738
Reviewed May. 18, 2011

"This is the only way I will make pasta salad from now on! I added a small can of chick peas and some julienned ham. This really tastes like a hoagie! I put it on a bed of Romain lettuce for a meal! I will be making this again in a few days to take to a party on Sat. night! Delish! This is a keeper! Thanks!"

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