Classic Pasta Salad
This classic pasta salad is loaded with rotini, crisp vegetables, savory salami, provolone cheese, and kalamata olives, all tossed in a bright red wine vinegar dressing. It comes together in under 30 minutes and tastes even better after chilling overnight. Perfect for cookouts, potlucks, or easy weekday lunches.
Equipment
- Large pot
- Large mixing bowl
- Colander
- Whisk or jar with lid
Ingredients
- 12 oz rotini pasta or fusilli
- 1 cup cherry tomatoes halved
- 1 medium English cucumber sliced into half-moons
- 1/2 cup kalamata olives halved
- 1/2 cup roasted red peppers jarred, drained and chopped
- 4 oz salami sliced and quartered
- 4 oz provolone cheese cubed small
- 1/4 medium red onion thinly sliced
- 1/4 cup fresh parsley roughly chopped
- 1/2 cup olive oil extra virgin
- 3 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp salt plus more for pasta water
- 1/4 tsp black pepper freshly ground
Instructions
- Bring a large pot of generously salted water to a boil. Add the rotini and cook according to package directions until just al dente, about 8 to 10 minutes. Do not overcook.
- Drain the pasta in a colander and rinse immediately under cold running water until completely cooled. Shake off excess water and spread on a sheet pan or large plate to dry for 3 to 5 minutes.
- While the pasta cools, prepare all the vegetables: halve the cherry tomatoes, slice the cucumber into half-moons, thinly slice the red onion, and halve the olives. Cube the provolone and quarter the salami slices.
- Make the dressing by whisking together the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and black pepper in a small bowl or shaking them together in a jar until well combined.
- Add the cooled pasta to a large mixing bowl. Add the cherry tomatoes, cucumber, red onion, olives, roasted red peppers, salami, provolone, and parsley. Pour about two-thirds of the dressing over everything and toss thoroughly to coat.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or up to overnight for best results.
- Just before serving, add the remaining dressing and toss again. Taste and adjust seasoning with additional salt, pepper, or a splash of red wine vinegar as needed. Garnish with a little extra fresh parsley and serve cold.
Notes
For best flavor, make this salad at least one hour ahead or the night before serving. Always reserve some dressing to add right before serving, as the pasta absorbs liquid while it chills. Rinse red onion in cold water for 5 minutes to mellow its sharpness. Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish does not freeze well.