Pasta Salad with Homemade Dressing

Pasta Salad with Homemade Dressing

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"Pasta salad filled with veggies, cheese, and seasoning. Very tasty and versatile -- is great to make ahead."

Ingredients 8 h 45 m {{adjustedServings}} servings 443 cals

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Nutrition

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  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 836 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add rotini pasta, and cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water.
  2. In a large bowl, mix the cooled pasta, pepperoni, provolone cheese, red onion, cucumber, green bell pepper, red bell pepper, olives, parsley, and Parmesan cheese.
  3. In a jar with a lid, mix the olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper. Seal jar, and shake well.
  4. Pour the dressing mixture over the pasta salad, and toss to coat. Cover, and chill 8 hours in the refrigerator
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Reviews 111

  1. 142 Ratings

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REBECCA70111
12/31/2004

I looked up this recipe solely for the dressing. This makes a lovely red vinegar dressing. I use it with cold cooked pasta and a meat such as crabmeat or tuna. Very tastey.

Sarah Jo
12/14/2010

I made this according to recipe, only using all red pepper because none of us care for green bell pepper. I agree with other reviewers that the dressing really should be doubled if you plan on chilling it all day, which I did not. Just a couple hours was all I had today. I think if I make this again, I'd double the spices (salt excluded) and I'd add chopped tomatoes. As is, it's a very tasty salad!

JUSTCYN
7/30/2005

Plan ahead to make this one. Note the 8 hour chilling. Good for potlucks, it makes a large bowl of salad. Lots of ingredients, some of which you won’t have on hand. I bought some exclusively for this. Gets pricey too if you don’t have some of the stuff. I did have quite a few things. Very colorful with the meat, cheese and veggies, so don’t substitute or omit and ruin that. Cut the cost a little by using a couple of ounces less of sliced pepperoni, provolone and olives. Instead of chunks, cut pizza size pepperoni slices into quarters and provolone slices first into strips, then cut again into ½ inch squares. Only a 2 ¼ oz. can of sliced olives, drained, is needed. I used only ½ a red onion. There was still plenty of everything to distribute thru the salad. Will make again.