How to Make Italian Pasta Salad

AmateurKitchen's picture

Jun. 17, 2014

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
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: Easy
Servings: 12

Nutrition Facts

Serving size

Calories 243Calories from Fat 130

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 255 mg10.63%

Total Carbohydrates 22 g7.3%

Dietary Fiber 3 g12%

Sugars 3 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet