Recipe By Irlandes
Published Jul 31st
Awesome Pasta Salad
Prep 30m Cook 10m Additional - Ready In 40m
Servings 16 servings Calories 309.7

This is the best pasta salad I’ve ever eaten, and people request it frequently. It’s a very easy, light-tasting side dish for a picnic or dinner.

Recipe Ingredients

  • 1 (16 ounce) package fusilli (spiral) pasta
  • 3 cups cherry tomatoes, halved
  • ½ pound provolone cheese, cubed
  • ½ pound salami, cubed
  • ¼ pound sliced pepperoni, cut in half
  • 1 large green bell pepper, cut into 1 inch pieces
  • 1 (10 ounce) can black olives, drained
  • 1 (4 ounce) jar pimentos, drained
  • 1 (8 ounce) bottle Italian salad dressing

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water.
  2. 2 In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat.

Nutrition Facts

  • Calories 309.7
  • Carbohydrate 25.9 g
  • Cholesterol 31.4 mg
  • Fat 17.7 g
  • Fiber 2.1 g
  • Protein 12.9 g
  • Saturated Fat 6 g
  • Sodium 913.2 mg
  • Sugar 2.6 g


  1. This had promise, but there was not nearly enough dressing. Came out kind of flavorless. If I made it again, I would use a full 16 oz of dressing.
  2. This Pasta Salad recipe is so very easy to adapt to personal taste and a great recipe to start with. I never measure amounts when making this salad yet it comes out great every time. To me, the pasta is not the star of a pasta salad but a supporting player to all the rest - Read more ...
  3. Hormel makes a bag of mini pepperoni's that are so cute and perfect for this salad.
  4. This a favorite summertime recipe that I love to take to picnics! I omit the pimentos, and I add black olives, pepperoncini peppers, and a combination of fresh mozzarella and provolone cheeses. I use Ken's Steak House light Northern Italian dressing, it's wonderful in this!
  5. this was a big hit with everyone. Based on previous recommendations I used robust italian dressing. I skipped the salami, but added about 1/2 cup of grated Parmesan and a half a red onion (finely diced) which I think added some depth of flavor.
  6. Wow! Everyone loved this. Followed other reviewers suggestions...added zucchini. Omitted olives and pimentos. Used small vine ripened tomatoes cut in half. Wishbone Robust was discontinued so just used my personal favorite locally made Italian dressing. Also...when it says 16 servings it means 16 servings. This recipe made a huge bowl, and it is also very - Read more ...
  7. This is a great pasta salad because it has things that just about everyone likes. I added zucchini, a red bell pepper, and some fresh mozarella, and i only used a small can of sliced black olives. I put about 8 oz of Italian dressing on the night before [Newman's family-style italian, our favorite] then - Read more ...
  8. I make this all the time & we LOVE it (especially my father-in-law)! I use tri color rotini, grape tomatoes, pepperonchinis instead of the green peppers, and some chunked red onion. I also use a whole 16 oz. bottle Wishbone "Robust Italian Dressing". I learned that if you "dry" (like pat them with a clean - Read more ...
  9. I am so picky when it comes to pasta salad! This is Awesome!! I followed the advice of MC_MA_OF_3 and dried the pasta on a clean dish towel. I also substituted the green peppers for pepperonchinis. I added red onion and sprinkled with parmesean cheese! Yummy!! My husband absolutely loves it. He ate 2 huge - Read more ...
  10. For as easy and versatile as this one is, it deserves 5 stars! I made this for a bridal shower and it went over as a huge hit! I did omit the olives and used a little less tomatoes BUT I then added some chopped zucchini. Also, I sprinkled in just a little parmesan cheese - Read more ...