Marinated Italian Pasta Salad Recipe

4.5 4 5
Marinated Italian Pasta Salad Recipe
Marinated Italian Pasta Salad Recipe photo by Taste of Home
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Marinated Italian Pasta Salad Recipe

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4.5 4 5
Publisher Photo
When I have guests coming over or a busy day ahead, I like to make this salad because I prepare it the day before.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 package (16 ounces) medium pasta shells
  • 1/4 pound hard salami, cubed
  • 1/4 pound sliced pepperoni, halved
  • 1 block (4 ounces) provolone cheese, cubed
  • 4 medium tomatoes, seeded and chopped
  • 4 celery ribs, chopped
  • 1 medium green pepper, chopped
  • 1/2 cup sliced pimiento-stuffed olives
  • 1/2 cup sliced ripe olives
  • 1 bottle (8 ounces) Italian salad dressing
  • 2 teaspoons dried oregano
  • 1/2 teaspoon pepper

Directions

Cook pasta according to package directions; drain pasta and rinse in cold water.
Place in a gallon-size resealable plastic bag; add the salami, pepperoni, cheese, vegetables and olives. Add the salad dressing, oregano and pepper; seal and turn to coat. Cover and refrigerate overnight. Transfer to a serving bowl. Yield: 12-16 servings.
Originally published as Marinated Italian Pasta Salad in Country Extra May 2000, p51

Nutritional Facts

1 each: 261 calories, 14g fat (4g saturated fat), 18mg cholesterol, 704mg sodium, 25g carbohydrate (3g sugars, 2g fiber), 9g protein.

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  • 1 package (16 ounces) medium pasta shells
  • 1/4 pound hard salami, cubed
  • 1/4 pound sliced pepperoni, halved
  • 1 block (4 ounces) provolone cheese, cubed
  • 4 medium tomatoes, seeded and chopped
  • 4 celery ribs, chopped
  • 1 medium green pepper, chopped
  • 1/2 cup sliced pimiento-stuffed olives
  • 1/2 cup sliced ripe olives
  • 1 bottle (8 ounces) Italian salad dressing
  • 2 teaspoons dried oregano
  • 1/2 teaspoon pepper
  1. Cook pasta according to package directions; drain pasta and rinse in cold water.
  2. Place in a gallon-size resealable plastic bag; add the salami, pepperoni, cheese, vegetables and olives. Add the salad dressing, oregano and pepper; seal and turn to coat. Cover and refrigerate overnight. Transfer to a serving bowl. Yield: 12-16 servings.
Originally published as Marinated Italian Pasta Salad in Country Extra May 2000, p51

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Reviews forMarinated Italian Pasta Salad

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angi.gates User ID: 3348770 223290
Reviewed Mar. 22, 2015

"I made this salad in replace of Potato salad for Thanksgiving last year and my family ranted and raved about it. My husband has requested I make this every year for the holidays after trying it. My favorite part about it is, you can make it ahead and it becomes one less dish to worry about."

MY REVIEW
Beckythebarber User ID: 6988440 30075
Reviewed Nov. 23, 2012

"Super easy. It's even better with Ken's Steakhouse Lite Cesar dressing. Make it the night before. Toss some banana peppers on there before serving. It's beautiful and is quite tasty. The bowl was clean after the party!"

MY REVIEW
JackieKay User ID: 247430 27614
Reviewed Sep. 23, 2011

"This is one of my favorite go-to recipes for potlucks and picnics!"

MY REVIEW
Joan Pahlman User ID: 550783 77561
Reviewed Jul. 2, 2008

"garbonzo beans etc"

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