Total Time
Prep 30 mins
Cook 10 mins

I got the original recipe from Cooking Club of America. I changed the amounts due to my personal tastes as you may do. It doesn't HAVE to be refrigerated overnight, the only time I do that is just for my convienience. Amounts on salad ingredients may be adjusted or left out according to what you like. This is a great pasta salad and I'm always asked for the recipe when I take it to a potluck. Try it, you won't be sorry!8 (1 1/2-cup) servings.

Ingredients Nutrition


  1. Cook penne according to package directions.
  2. In medium bowl, whisk together Italian dressing, olive oil, vinegar, garlic, parsley, basil and oregano.
  3. In large bowl, combine penne, Colby cheese, hot pepper cheese, Provolone cheese, salami, plum tomatoes, bell pepper, olives, onion, broccoli, celery, artichokes and sun-dried tomatoes.
  4. Pour dressing over penne mixture; toss well.
  5. Season with salt and pepper.
  6. Refrigerate overnight.
  7. Before serving, toss pasta.
  8. Sprinkle with freshly grated Parmesan cheese, if desired.
Most Helpful

It was a hit! I omitted and added a few different items but the dressing is what made the difference. Thank you!

C2Cooks December 12, 2007

This is my new favorite pasta salad. I first made it a month ago and have since had two requests to make it again. Wonderful flavors!!! Thanks for posting

Samantha in Ut August 21, 2006

I made this salad exactly as suggested and took into work for an Italian potluck. Everyone raved on how delicious!

ELISAMGONZ July 10, 2005