Really Good Pasta Salad

This really good pasta salad is hearty, tangy, and full of bold flavors that make it a crowd-pleaser at any gathering. I love how the mix of pasta, cheese, veggies, meats, and zesty homemade dressing comes together for the ultimate side dish or light main meal.

Why You’ll Love This Recipe

I enjoy this recipe because it’s colorful, filling, and packed with different textures. The pasta soaks up the tangy red wine vinaigrette, while the cheddar, olives, and banana peppers add a salty bite. I like that it’s versatile and makes enough to feed a group, so it’s perfect for cookouts, potlucks, or meal prep.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pound cellentani pasta prepared al dente and cooled
1/4 cup red onion diced
1 cup broccoli chopped
1 cup green olives sliced or whole (I did a mix of both.)
1 cup sharp cheddar cheese cubed
1/2 cup banana peppers chopped
1 cup mini pepperoni or pepperoni cubed
1/2 cup salami cubed
1 cup cherry tomatoes sliced
1 medium green pepper diced

Dressing:
1/2 cup red wine vinegar
1/3 cup sugar
1 tablespoon dried parsley
1 tablespoon Italian seasoning
2 cloves fresh garlic minced
1 cup extra virgin olive oil
Salt and pepper to taste

Directions

1. I cook the pasta according to package directions until al dente, then drain and rinse under cold water to stop the cooking.
2. While the pasta cools, I chop the onion, broccoli, olives, cheddar, banana peppers, pepperoni, salami, tomatoes, and green pepper.
3. In a small bowl, I whisk together the red wine vinegar, sugar, parsley, Italian seasoning, garlic, olive oil, salt, and pepper until well combined.
4. In a large mixing bowl, I combine the cooled pasta with all the chopped vegetables, meats, cheese, and olives.
5. I pour the dressing over the salad and toss until everything is evenly coated.
6. I refrigerate the salad for at least 1 hour before serving so the flavors meld together.

Servings and Timing

This recipe makes about 8-10 servings. It usually takes me 20 minutes to prep and 10 minutes to cook the pasta, plus at least 1 hour of chilling time.

Variations

Sometimes I swap the cheddar for mozzarella cubes or provolone for a different flavor. If I want to lighten it up, I use turkey pepperoni and skip the salami. I also like adding artichoke hearts or roasted red peppers for extra flavor. For a little spice, I add crushed red pepper flakes to the dressing.

Storage/Reheating

I store the pasta salad in an airtight container in the fridge for up to 4 days. I like to give it a stir before serving since the dressing can settle at the bottom. Since it’s a cold pasta salad, I don’t reheat it.

FAQs

Can I make this pasta salad ahead of time?

Yes, I actually think it tastes even better the next day after the flavors have blended.

What pasta shape works best?

I love cellentani, but rotini, penne, or bowtie pasta all work well.

Can I make this vegetarian?

Yes, I skip the meats and add extra cheese or chickpeas for protein.

Can I use store-bought dressing instead of homemade?

Yes, but I find the homemade dressing makes it much fresher and more flavorful.

How do I keep the pasta from sticking together?

I rinse it in cold water after cooking and toss it with a little olive oil before mixing.

Can I make this salad gluten-free?

Yes, I use a gluten-free pasta that holds up well after chilling.

What can I substitute for green olives?

Black olives or kalamata olives work great if I want a different flavor.

Can I add more vegetables?

Yes, cucumbers, carrots, or zucchini are delicious additions.

How do I make the salad less sweet?

I reduce the sugar in the dressing or skip it altogether for a tangier flavor.

Can I freeze pasta salad?

No, I don’t recommend freezing since the pasta and vegetables lose their texture.

Conclusion

This really good pasta salad lives up to its name with a mix of fresh vegetables, savory meats, creamy cheese, and a tangy-sweet dressing. I love how easy it is to make ahead and how well it feeds a crowd. It’s a staple dish I bring to barbecues, picnics, and family dinners again and again.

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