Pasta Salad with Homemade Dressing

Pasta Salad with Homemade Dressing

98 Reviews 5 Pics
  • Prep

    35 m
  • Cook

    10 m
  • Ready In

    8 h 45 m
BONNIES
Recipe by  BONNIES

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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

Share It

Reviews (98)

Rate This Recipe
REBECCA70111
59

REBECCA70111

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.

JUSTCYN
55

JUSTCYN

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.

Sarah Jo
53

Sarah Jo

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!

More Reviews

Similar Recipes

Italian Pasta Salad I
(168)

Italian Pasta Salad I

Rainbow Pasta Salad I
(128)

Rainbow Pasta Salad I

Pasta Salad
(54)

Pasta Salad

The Ultimate Pasta Salad
(42)

The Ultimate Pasta Salad

Pasta Salad II
(39)

Pasta Salad II

Pasta Deli Salad
(8)

Pasta Deli Salad

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Italian Pasta Salad I

>

next recipe:

Shrimp Pasta Salad With a Creamy Lemon Dressing