Pasta Salad

Belinda Loucks


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.

★★★★★ 2 votes
30 Min
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
I 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 pepperoncini's give it a kick of spice. This would be great served at a BBQ or picnic this summer.


1 box
spiral pasta (I use multi-color), 16 ounce
2 c
grape tomatoes (or cherry cut in half)
1 large
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 small
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)


1Bring 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.
2In 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.
3Add 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!

About Pasta Salad

Main Ingredient: Pasta
Regional Style: American
Collection: Picnic Picks!