The Ultimate Pasta Salad

The Ultimate Pasta Salad

45
Helene 8

"The tri-colored pasta along with the variety of vegetables, pepperoni, cheeses and spices is what makes this pasta salad out of this world. Great to take to a BBQ on those warm summer nights. This salad tastes wonderful right after you make it, but is best served the day after."

Ingredients 1 h 25 m {{adjustedServings}} servings 411 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 411 kcal
  • 21%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 16.1 g
  • 32%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 572 mg
  • 23%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Transfer to a bowl, cover, and chill 1 hour in the refrigerator.
  2. Toss chilled pasta with the broccoli, cauliflower, red onion, garlic, pepperoni, mozzarella cheese, olives, olive oil, and red wine vinegar. Season with salt, pepper, and Italian seasoning. Chill in the refrigerator until serving.
Tips & Tricks
Ditalini Pasta Salad

Iowa inspires a simple pasta salad with corn, beans, avocado, and cotija cheese.

Awesome Pasta Salad

Watch how to make a pasta salad filled with lots of good stuff.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 45

  1. 57 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Helene
5/15/2005

I am not going to rate this because it is my own. I added a few "notes" to the bottom of the recipe that I noticed did not make it to publication. 1. I don't normally measure the vinegar and oil when I make this recipe so the amounts are approx. Usually I keep adding a little oil, a little vinegar then keep tasting. 2. Nine times out of ten, the next morning the pasta will soak up the vinegar and oil mixture. You can add water if you like to moisten but I usually go in and add a little more of the olive oil and/or red wine vinegar.

JANEYT
6/30/2005

I also have been making a similar recipe for years. I use caesar-italian bottled dressing and instead of moz. cheese I sprinkle in some grated parmesean cheese. My family has loved this pasta salad for years!!

CATHYLYNN
6/26/2005

excellent. very easy. had it for dinner tonight. It is a complete meal in itself.