This pasta salad is such a simple recipe that everyone seems to enjoy in the spring and summer months. This one goes fast at parties! I like to make it a day or two ahead to allow all the flavors to mix. Since the asiago is a hard cheese, it doesn’t break down and get slimy while you wait. Score!
TIP: Keep cheese pieces big enough for lactose intolerant friends to push aside and enjoy the rest of the dish.
TIP: Cut meats last to avoid the frustration of trying to cut with greasy hands.
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Pasta Salad
June 25, 2017
: 12
: 20 min
: 20 min
: 20 min
: Easy
Simple crowd pleaser pasta salad recipe!
Ingredients
- 1 lb tricolor rotini
- 1 red pepper, diced
- 1/4 lb genoa salami, diced
- 1/4 lb pepperoni, diced
- 6 ounces sliced black olives, drained
- 1/2 lb asiago cheese diced
- .7 lunch package Italian salad dressing
- 3/4 cup olive oil
- 1/2 cup balsamic vinegar
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh oregano, chopped
- 1/4 tsp salt
- 1/4 tsp pepper
Directions
- Step 1 Cook pasta according to package instructions.
- Step 2 Drain and rinse with cold water when done.
- Step 3 In a large mixing bowl, combine red pepper, Genoa salami, pepperoni, black olives, and cheese.
- Step 4 In a small bowl, mix salad dressing package contents, olive oil, balsamic vinegar, parsley, oregano, salt and pepper.
- Step 5 Pour dressing and pasta into large mixing bowl.
- Step 6 Stir to combine. Refrigerate until ready to serve.
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