Total Time
Prep 15 mins
Cook 8 mins

This keeps for several days and is better as each day passes. Wonderful for weekend guests, potluck or a picnic.

Ingredients Nutrition


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


Most Helpful

I gave this 5 stars. My mom makes this and it taste just like deli pasta salad. She makes hers slightly different using a few different ingredients. My mom uses sliced pepperoni, sliced in half black olives, chunked sharp cheddar. She does not use tomatoes, or onions. I've added a few other ingredients to the pasta salad after having them in a pasta salad from a restaurant. I added the tomatoes, sliced mushrooms & broccoli. I also like to use half the dressing the day I make the salad then the rest the next day. I gently fold the salad 2 times each day so the pasta and veggies don't dry out. As a time saver I buy the presliced pepperoni. Thanks for posting a yummy recipe! Christine (internetnut)

internetnut January 09, 2007

I made this for a camping trip and it survived quite well in a gallon sized ziploc. I substituted sliced turkey pepperoni for the salami and herbed feta for the provolone. I think I'd use provolone next time as the feta and the pepperoni may have been too strong together. I'll try this again soon the right way.

Demandy October 15, 2006

I make a version of this and is a family favorite! I substitute sliced pepperoni for the salami and add a drained can of artichoke hearts. Sometimes I replace the provolone cheese with feta, depending on what's in the fridge. It is so yummy!

Wabashriver1 September 05, 2006

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