You know that flavor of perfect Italian? A kind of tangy taste, but a little salty. A rich flavor-explosion in your mouth. That’s what Italian Pasta Salad delivers. Combining pasta, pepperoni, provolone, and vegetables tossed in delicious tangy homemade vinaigrette.
Does that look fabulous? I always serve Italian Pasta Salad with the delicious Homemade Stromboli you can see in the picture below.
A couple of quick notes:
Deli pepperoni and provolone work best for this. They can cut it very thin. And quartering each of the slices if a perfect size for this dish!
Don’t substitute the balsamic vinegar with a different flavor vinegar. This is one MUST in the recipe. It provides the right flavor.
Feel free to add more vegetables. I sometimes go a little heavy on the peppers. I’ve also seen a version of this with zucchini in it. Not my favorite…but it still tastes good.
Italian Pasta Salad
Ingredients
Salad
- 8 oz. spiral pasta cooked and drained
- 1 green pepper chopped
- 1 red pepper chopped
- 1 large tomato chopped
- 1/4 C. red onion chopped
- 6 oz. pepperoni chopped into 3/4" pieces
- 4 oz sliced provolone chopped into 3/4" pieces
Vinaigrette
- 1/4 C. balsamic vinegar
- 1 garlic clove minced
- 2 Tbsp. vegetable oil
- 2 Tbsp. olive oil
- 1 tsp. dried basil
- 1/2 tsp. salt
- 1/4 tsp. dried oregano
- 1/4 tsp. ground black pepper
Instructions
- Mise en place. Make sure pasta is cooked, drained, and cooled.
- Mix all salad ingredients together in a large bowl.
- Mix all vinaigrette ingredients together, stirring very well.
- Pour vinaigrette over salad ingredients. Toss to coat.
- Chill at least 3 hours before serving to allow flavors to develop. Allow to sit at room temperature for 30 minutes before serving.
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