Italian Deli Pasta Salad

Italian Deli Pasta Salad
  • PREP TIME
    20 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    1 hrs 30 mins
  • SERVING
    16 People
  • VIEWS
    15

Transport yourself to an Italian deli with this vibrant pasta salad, bursting with savory meats, cheeses, and the tangy kick of giardiniera. It's a symphony of flavors and textures that's perfect for potlucks, picnics, or a satisfying lunch.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    27 g
  • Cholesterol
    11 mg
  • Fiber
    2 g
  • Protein
    8 g
  • Saturated Fat
    4 g
  • Sodium
    738 mg
  • Fat
    14 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water. (Estimated time: 15 minutes)

02

Step

Combine pasta, tomatoes, provolone cheese, salami, pepperoni, capicola, onion, olives, giardiniera, Parmesan cheese, and 1/2 of the Italian dressing in a large bowl. Stir to combine and refrigerate for at least 1 hour. (Estimated time: 15 minutes)

03

Step

Before serving, add some or all of the remaining dressing. (Estimated time: 2 minutes)

For a vegetarian option, skip the meats and add marinated artichoke hearts and roasted red peppers.
Feel free to experiment with different cheeses like mozzarella or fontina.
If you can't find giardiniera, a mix of pickled vegetables will work in a pinch.
Make sure to chill the salad for at least an hour to allow the flavors to meld.

Kailyn Roberts

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 5 Ratings)
Total Reviews: (3)
  • Alicia Lindgren

    This salad was a huge hit at my family gathering! Everyone loved the combination of flavors and textures.

  • Zoe Larson

    The giardiniera adds such a nice kick to the salad. I will definitely be making this again.

  • Jennie Carter

    I substituted the capicola with prosciutto and it was amazing!

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