Total Time
Prep 25 mins
Cook 0 mins

A riot of flavors. Can subsitute chopped tomato with grape or cherry tomatoes.

Ingredients Nutrition


  1. In a large bowl, combine pasta, salami, pepperoni, Asiago cheese, black olives, green olives, pepperoncini, red and green bell peppers and tomatoes. Set aside.
  2. For the dressing, whisk together Italian salad dressing mix, olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese and black pepper.
  3. Just before serving pour dressing over salad, toss to coat.
  4. Serve over iceberg lettuce.


Most Helpful

How could you ever go wrong (make sure you pronounce it with an "Italian" accent.) Why? Because you will have thought you had a miracle flight to Italy when you were asleep. You will be transformed into believing the plate in front of you was brought to you by a wonderful woman who owns a little bistro in the midst of wine-country, and she served you salad table side where the tables were decorated with grape leaves, a spray of baby's breath, and large sunflowers. All those thoughts ran through my mind as I was devouring this You will be enjoying every. single. bite. Followed this exactly, except used a bit of feta because I ran out of asiago cheese. Go ahead pull up a chair and enjoy. Made for Everyday is a Holiday October 2009

Andi of Longmeadow Farm October 28, 2009

What a terrific summer salad! It is full of delight in every bite and very filling. Pretty too. The dressing is a keeper as well. Yum!

Susie D July 28, 2011

Yum. I made this salad for my family while visiting them in Florida and they loved this salad. They loved that there was so great a variety of veggies. What a wonderful pasta salad, definitely a keeper. Made for ZWT 2011

morgainegeiser June 01, 2011

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