Perfect pasta salad

    1 hour 35 min

    A delicious Italian anti-pasti inspired dish. Pasta is tossed with salami, pepperoni, Asiago cheese, Parmesan cheese, olives, peppers, tomatoes and herbs in a wonderful dressing.

    1294 people made this

    Serves: 12 

    • 450g dry pasta shells
    • 115g salami, chopped
    • 115g pepperoni, chopped
    • 225g Asiago cheese, diced
    • 75g black olives, chopped
    • 1 red pepper, diced
    • 1 green pepper, chopped
    • 3 tomatoes, chopped
    • 1 (20g) packet dry Italian-style salad dressing mix
    • 175ml extra virgin olive oil
    • 4 tablespoons balsamic vinegar
    • 2 tablespoons dried oregano
    • 1 tablespoon dried parsley
    • 1 tablespoon grated Parmesan cheese
    • salt and ground black pepper to taste

    Prep:20min  ›  Cook:15min  ›  Extra time:1hr chilling  ›  Ready in:1hr35min 

    1. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and cool under cold water.
    2. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red pepper, green pepper and tomatoes. Stir in the dressing mix. Cover and refrigerate for at least one hour.
    3. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad and mix well.


    Dry Italian-style salad dressing mix can be purchased online.

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    Reviews in English (1058)


    I made this for my step-daughters grad party and total strangers asked me for the recipe. I have to admit I didnt taste any at the party, but the next day I ate some leftovers and it was fantastic. I made a few alterations; rotini instead of sea shell, yellow or red pepper in place of green, 3oz. can of olives, 3 green onions, and instead of the dressing provided in the recipe- I used Newman's Own Light Balsamic Vinegrette. It was a huge hit. The key was to mix everything together but the balsamic dressing and let it sit for a while. In my case, 24 hours before I poured the Newman's Own on it. Really yummy! One reviewer suggested Pepperchini's, which I think would be a great addition. I didnt think this cost much to make, and I dont understand why people think there is so much chopping. That is a part of cooking! This is an excellent recipe and one woman at our party said it was going to be her pasta salad recipe from now on. Excellent! (Edited 5/9/2010)  -  20 Jun 2005  (Review from Allrecipes US | Canada)


    EXCELLENT!! I would suggest not substituting the asiago cheese, it has such a distinct flavor and it adds so much to the flavor of the salad. I did use a three cheese vinigrette that contained the olive oil, balsamic vinegar, seasonings, and parmesan cheese. It made it so much easier, and saves the cost of having to buy individual ingredients that you may not already have on hand. I did add additional salt and pepper, and a shake of red pepper for zest. TIP: If you gently squeeze the tomatoe after slicing off top before chopping, it will remove the excess juice and seeds so that the salad doesn't get watered down as it sits. This is one of the best pasta salads that I have ever made. I am so happy to be adding it to my collection. Thanks so much for sharing.  -  22 Aug 2005  (Review from Allrecipes US | Canada)


    Really good. There was not a bite left after the cookout. I used fussili pasta, I used halved grape tomatoes. I added chopped artichokes, I omitted the pepperoni and doubled the salami, I used a combination of brine cured olives, I added finely sliced red onion, I roasted the red peppers, omitted the oregano and used fresh parsley. Per the suggestion of a couple other reviewers, I used a little less oil, but I think I will use all of it next time. I liked the asiago cheese, but I think next time I will try real mozzarella instead. I will certainly make this again.  -  15 Jun 2003  (Review from Allrecipes US | Canada)