Total Time
Prep 30 mins
Cook 0 mins

This is an authentic deli-style recipe for pasta salad, it's great to take to potlucks or just to have at any time or any season. I sometimes add in some feta in place of the Parmesan cheese, I usually double up on the dressing ingredients, plan ahead this needs to chill for 8 hours or up to 24 hours --- please do not omit the salami that is what makes this salad!

Ingredients Nutrition


  1. Cook pasta according to directions; rinse in cold water, drain.
  2. Place the cooked pasta in a large bowl.
  3. Toss with 1-2 tbsp olive oil (to prevent pasta from sticking and drying out, this is optional).
  4. Add the next 9 ingredients, with the Parmesan cheese; toss to combine.
  5. In a jar with a tight fitting lid, combine oil, vinegar, garlic powder, mustard, basil, oregano, salt and pepper; shake well to combine.
  6. Add in sugar if you find that the dressing is too strong.
  7. Pour over the salad; toss to coat well.
  8. Cover, and chill for 8 or more hours, (overnight is even better).
  9. Toss again before serving.
Most Helpful

Great Stuff, I use Havarti instead of Provolone.....

naughtyspiders August 21, 2009

I have never followed a recipe for a pasta salad before. I have always just winged it. This was so very very good. Thankyou Kittencal

Beth F. July 06, 2009

Not a bad pasta salad, but I thought it was lacking some zip. Not sure what though, I just thought it was missing something and didn't have the tangy taste that pasta salad normal does. I did not double the sauce and am glad, otherwise it would have been a lot oilier than it already was. I followed the recipe exactly but omitted the onion and salami (vegetarian). I did add 2 tsp. of sugar to the sauce, which I thought helped to cut the olive oil flavor. I may make this again if I can figure out how to tweak the sauce to my taste. Any suggestions?

ELS June 01, 2008