Deli Style Pasta Salad
Bright, zesty, and packed with bold flavors, this Deli Style Pasta Salad is the ultimate side dish for gatherings, barbecues, or meal prep. Featuring tender rotini pasta tossed with crisp cucumbers, juicy cherry tomatoes, bell peppers, and savory black olives, this recipe takes it up a notch with hearty cubes of provolone cheese and hard salami. A tangy, homemade dressing made with olive oil, red wine vinegar, Dijon mustard, and a touch of honey ties everything together for a flavor-packed bite in every forkful. Finished with a sprinkle of fresh parsley, this vibrant pasta salad is easy to make in just 30 minutes and tastes even better after a chill in the fridge. Perfectly balanced and bursting with deli-style goodness, it’s a crowd-pleaser you’ll turn to again and again!
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Recipe Information
Ingredients
- 12 oz Rotini pasta
- 1.5 cups Cherry tomatoes
- 1 large Cucumber
- 1 large Red bell pepper
- 0.75 cups Sliced black olives
- 0.5 medium Red onion
- 1 cup Hard salami (cut into cubes)
- 1 cup Provolone cheese (cut into cubes)
- 2 tbsp Fresh parsley (chopped)
- 0.5 cups Olive oil
- 0.25 cups Red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp Honey
- 1 clove Garlic (minced)
- 1 tsp Dried oregano
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Cook the rotini pasta in a large pot of salted boiling water according to the package instructions, until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
While the pasta cools, prepare the vegetables. Slice the cherry tomatoes in half, dice the cucumber and red bell pepper into small pieces, and thinly slice the red onion. Set all veggies aside.
In a large mixing bowl, combine the cooked and cooled pasta with the prepared vegetables, black olives, hard salami cubes, and provolone cheese cubes.
To make the dressing, whisk together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper in a small bowl until emulsified.
Pour the dressing over the pasta mixture and toss gently to coat everything evenly.
Sprinkle the chopped parsley over the salad and give it one final toss.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve chilled and enjoy! This pasta salad can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
4721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.5 g | 392% | |
| Saturated Fat | 100.3 g | 501% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 8870 mg | 386% | |
| Total Carbohydrate | 334.8 g | 122% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 38.9 g | ||
| Protein | 161.2 g | 322% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 2071 mg | 159% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 3493 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
