Deli-Style Pasta Salad

★★★★★ 2 Reviews
lsealsey avatar
By Linda Easley
from Rancho Belago, CA

The flavors blend wonderfully when it is chilled overnight and keeps well for several days. A great dish for picnic or potlucks. I have friends asking for the recipe whenever I make this dish.

Blue Ribbon Recipe

This is a simple pasta salad recipe that's well balanced and completely delicious. The savory chopped salami goes so well with the mild provolone cheese. Then, the saltiness from the olives pairs wonderfully with the sweetness from the fresh tomatoes. It's all tossed together with a colorful rotini pasta and dressed with zesty Italian dressing. Serve this as a side dish, but it's hearty enough to be a light main meal too.

serves 12
prep time 30 Min
method Stove Top


  •   1 pkg
    tricolor spiral pasta (16 ounces)
  •   2 medium
    plum tomatoes, seeded and julienned
  •   8 oz
    sliced provolone, julienned
  •   8 oz
    sliced salami, julienned
  •   1 small
    red onion, thinly slice and separated into rings
  •   1 can(s)
    sliced ripe olives, drained (2.25 ounces)
  •   1/4 c
    grated Parmesan cheese
  •   1 jar(s)
    stuffed green olives, drained and sliced (5.75 ounces)
  •   1 bottle
    Kraft Zesty Italian salad dressing (8 ounces)

How To Make

  • 1
    Cook pasta according to package directions.
  • 2
    Drain and rinse in cold water.
  • 3
    In a large bowl, combine the pasta, tomatoes, salami, cheese, onion, olives, and Parmesan cheese.
  • 4
    Add dressing and toss to coat.
  • 5
    Cover and refrigerate for several hours or overnight.