pasta salad

★★★★★ 2 Reviews
bettyboop97055 avatar
By Belinda Loucks
from Troutdale, OR

Whenever I make this pasta salad everyone always asks me to make it again. It is always a big hit that's for sure. And you can alter it however you like with your favorite items.

Blue Ribbon Recipe

We love a nice cold pasta salad. This one was so colorful! It has a lot of ingredients but they all pair so well with one another. The cheese and salami add a heartiness to the salad, while the pepperoncinis give it a kick of spice. This would be great served at a BBQ or picnic this summer.

— The Test Kitchen @kitchencrew
★★★★★ 2 Reviews
prep time 30 Min
method Stove Top

Ingredients For pasta salad

  • 1 box
    spiral pasta (I use multi-color), 16 ounce
  • 2 c
    grape tomatoes (or cherry cut in half)
  • 1 lg
    orange or green bell pepper, chopped
  • 1 c
    green or black olives, or a little of both
  • 1 c
    marinated artichoke hearts
  • 1/2 c
    diced pepperocinis
  • 1/2 lb
    sliced salami, cut slices in quarters
  • 1/2 lb
    provolone cheese, cut into 1/2" sections
  • 2 stick
    celery, chopped
  • 1 sm
    red onion, diced
  • 2 c
    broccoli florets (bite sized)
  • 1 c
    feta cheese
  • 1-1/2 - 2 bottle
    Paul Newman Italian dressing (that's what I prefer)

How To Make pasta salad

  • 1
    Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water.
  • 2
    In a LARGE mixing bowl start adding all of your chopped up vegetables, add all the cheeses and salami. Some of the amount of these ingredients vary depending on personal preference.
  • 3
    Add 1 bottle of salad dressing and stir. You will probably need to add 1/2 of the 2nd bottle. Stir and refrigerate. Before serving, add the other 1/2 of the 2nd bottle. As the salad sits it will absorb the salad dressing, so be sure to save that 2nd 1/2 of the 2nd bottle before serving. Enjoy!
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