Summary:
This is a hearty pasta salad with diced sausages, cheese, bell peppers, olives, and tomatoes. It's served cold with a simple yet boldly flavored Italian dressing using olive oil, balsamic vinegar, and fresh herbs.
INGREDIENTS
- 1 pound tricolor rotini pasta
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/4 pound genoa salami, diced
- 1/4 pound pepperoni sausage, diced
- 6-ounce can sliced black olives, drained
- 1/2 pound asiago cheese, diced
Italian Dressing:
- 0.7-ounce package
italian dressing mix (Note 1) - 3/4 cup
olive oil - 1/2 cup
balsamic vinegar (Note 2) - 2 tablespoons fresh herbs like parsley and/or oregano
- 1/4 teaspoon table salt
- 1/4 teaspoon ground black pepper
Optional, For Serving:
- 2 cups grape tomatoes, halved (Note 3)
INSTRUCTIONS
- Cook Pasta: Using large pot of boiling water, cook pasta according to package instructions. Drain pasta in
colander and rinse with cold water. - Combine Ingredients: Add cooked pasta, diced bell peppers, salami, sausage, olives, and cheese to large mixing bowl. Toss until well-mixed. If making ahead of time, cover and refrigerate (Note 4).
- Serve: Stir together all dressing ingredients in small bowl, and pour over pasta salad in large mixing bowl. Optionally, add halved grape tomatoes. Serve (Note 5).
NUTRITION
| Makes 12 Servings |
| Amount Per Serving: |
| Calories 390 (71% from fat) | |
| Total Fat 31g | 48% |
| Saturated Fat 10g | 49% |
| Cholesterol 38mg | 13% |
| Sodium 700mg | 29% |
| Net Carb 16g | |
| Total Carb 17.5g | 6% |
| Dietary Fiber 1.5g | 6% |
| Sugars 4g | |
| Protein 11g |
PHOTOS
Awesome recipe! I added purple onion and 1 cucumber and it’s amazing. Thanks for sharing this recipe.
This is one of my FAVORITE pasta salad recipes!! I was amazed at how much flavor it has! I may have had a forkful (or four!) after making it because it was so delicious! I love how easy to make it was. I also like how it didn’t dry out in the fridge like some mayo based pasta salads do. It is definitely in my regular repertoire! Thanks for posting this!
If you are a bland “crack chicken” loving type this might be too much flavor for you. Yes, it has a strong vinegar flavor and the basalmic adds a dark ting to the pasta as well. I thought it was delicious, adding to my recipe box.
When I made this, my husband said ” quit experimenting. This is the one!”
I made this for a barbecue with friends I hope they love it because it was easy and fresh
I made this for 2 baby showers and now my sister wants me to make it for a wedding shower. It is great. I made as the recipe directed.
Just wondeing if anyone used an Italian dressing already made….like Olive Gardens Italian Dressing?
Olive gardens dressing is delicious on this salad. I like provolone cheese because it stays firm.
Yes, I’ve used that dressing on many pasta salads and it is delicious.
Insanely delicious thanks it was a huge hit at my works potluck
Good lord.. THIS IS IT! My search is over! Dressing taste great when freshly poured on!
Love, love, love this! So glad I made this recipe, used fresh oregano, no parsley, I did everything in recipe exactly like written, did not add tomatoes, didn’t need them!
I make this also but without the colored noodles & use lots of Salad Supreme & almost 16 oz bottle of Robust Italian dressing. It does taste better after marinating in the dressing. I use 1/2 bottle then refrigerate it for a few hrs or overnite, all the flavores soak into the noodles, then before ready to serve add more dressing to taste. Sooo good & a huge hit at parties & cookouts.
FABULOUS!!!
This salad got better each day. Serving it the first day I only used 1/2 the dressing. The next day I added the rest and it was great! Next time I am going to try white balsamic vinegar and then you may actually see the tricolor pasta.
The recipe says package of Italian dressing. Does that mean the dry powder stuff or the stuff that comes in a bottle?
Hi Jenna! It’s the dry powder stuff. This Amazon link has a product photo of what the package looks like: https://amzn.to/2jRUpwI
I felt the dressing was too oily. Next time I will probably substitute 1/4 of the oil with water. Might back off a bit on the balsamic as well. This is a great go to summer side dish or potluck dish as it’s simple to make and easy to double.
I made this according to the recipe. We found the balsamic flavor to be overpowering and it also gave the salad an off-putting appearance. Unfortunately, my family ate only about 1/8 of the salad and I disposed of the rest. I do not recommend 🙁
Can I used dried herbs?
Yes, you can use dried herbs. You won’t need to use as much as the recipe says, if you’re using dried instead of fresh.
I made this and tasted the dressing, haven’t poured it on. The dressing is overpowered with balsamic.. I’m hoping when I pour it over the pasta, the other flavors come out
Make the Pasta & Vegetable part, no tomatoes, no Olives, cover tightly and refrigerate, refrigerate the olives. Personally I don’t do those grape tomatoes(Yuck!&Gross) I use cherry tomatoes, they always taste of Summer to me. Tomatoes should never be refrigerated. Stash in a dark, cool spot. I can’t do the Good Seasoning thing! Too much salt, too many Chemicals! I DIY with a Dry Mix I found on Pinterest (Labile Hypertension’s the bane of my existence). But my very favorite Balsamic Vinaigrette, Olive Oil & Balsamic, with Garlic & Itailian Herbs, is my home made go too. So make your dressing, if you are using Kalamata Olives, add them to the jar of dressing! Refrigerate over night! Just before serving strain those olives to go into the pasta part. Get you tomatoes out. Slice them in half, Toss your pasta, vegetables, and olives, then add that lovely melded dressing. I make a big recipe of dressing. That way I have extra. Now you have the best of both worlds Pasta & Vegetables that are al dente & crunchy, plus dressing that has melded perfectly. Don’t be afraid to add freshly grated Romano, Parmesan, Asiago, whatever suits. Bon Appetit.
I love all things pasta and this is my new favorite pasta salad! I’ve made it several times and people always want the recipe. It’s definitely better with the dressing fresh as opposed to marinated overnight, so I usually prep everything the day before and then mix together when it’s time to eat! Thank you for sharing this gem of a recipe!
I’ve made this several times since finding your recipe and everyone loves it. It is Sooooo GOOD! I had some “fancy” baklouti chili flavored olive oil in my pantry that I decided to use (half plain olive oil & half chili) since it was sitting in my pantry for awhile which makes it slightly spicy but oh so good. Thanks for sharing. I will have to check out your other recipes.
I am going to marinate the add ins in the dressing and then overnite and then pour over the cooked pasta. It does taste better with the fresh dressing over the pasta as it does tend to dry up when left over nite. Make sure the pasta heavy textured rather have it light.
I’m with you. I like it freshly coated!
Balsamic vinegar turned this salad oddly dark, almost unappetizing. Has anyone tried white balsamic?
Color change is normal. You can try the white balsamic, I personally have never tried it.
Make a similar salad, but toss all ingredients in a jumbo zipper type bag, mix all in the bag and toss when done. Love the addition of balsamic.
I haven’t made this recipe but when I make pasta salad I cut everything the night before and let the peppers, cubes, olives and salami marinate in the dressing overnight in the fridge and the next day make the pasta fresh, cool it with running cold water over it, drain add extra dressing and the veggies…. veggies have extra flavor but the pasta has that great just made texture.
Do you soak the cheese as well??