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How to Make Italian Pasta Salad

AmateurKitchen's picture
There's a reason this pasta salad is a staple at most all backyard barbecues, it's delicious. The tartness of the vinaigrette pairs well with the vegetables, sweet provolone cheese, salty salami and of course the rotini pasta.
  Green pepper 1 , seeded and chopped
  Cherry tomato 1⁄2 Cup (8 tbs), halved
  Salami/Summer sausage 1 Cup (16 tbs), cubed
  Provolone cheese 1⁄2 Cup (8 tbs), cubed
  Black olives 1⁄4 Cup (4 tbs), sliced
  Rotini 12 Ounce, cooked as per package instruction
For dressing
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Juice of lemon 1 (use 1/2 if large)
  Red pepper flakes 1⁄2 Teaspoon (1/4-1/2)
  Salt and pepper To Taste
  Extra virgin olive oil 1⁄2 Cup (8 tbs)


1. In a large bowl, add green pepper, cherry tomatoes, salami or summer sausage, provolone cheese, black olives and cooked rotini.

For Dressing:

2. In a separate bowl, combine red wine vinegar, lemon juice, red pepper flakes, salt and pepper. Then whisk in the extra virgin olive oil.

3. Pour the dressing into the large bowl with pasta and toss well. Allow for the pasta salad to soak up the flavors for 20 minutes before serving.


4. Serve and enjoy!

Recipe Summary

Difficulty Level: 
Memorial Day
Preparation Time: 
10 Minutes

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Nutrition Rank

Nutrition Facts

Serving size

Calories 243 Calories from Fat 130

% Daily Value*

Total Fat 14 g22.2%

Saturated Fat 2.5 g12.5%

Trans Fat 0 g

Cholesterol 8.3 mg2.8%

Sodium 255.4 mg10.6%

Total Carbohydrates 22 g7.5%

Dietary Fiber 3 g11.8%

Sugars 3.1 g

Protein 8 g15.6%

Vitamin A 4.5% Vitamin C 26.2%

Calcium 4.9% Iron 3.3%

*Based on a 2000 Calorie diet

How To Make Italian Pasta Salad Recipe Video