This Italian pasta salad will remind you of summer… at least that’s what it reminds me of! I love a cold, refreshing pasta salad anytime of year though. This recipe is easy to put together and makes great left overs as well since the flavors marinate so well together.
How to make Italian Pasta Salad
Meats, cheese, vegetables, olives and pasta make this salad great for a side or main dish. The choice is yours. To put together this dish, cook your pasta according to the package, rinse it to cool it, then toss it together with all of the other ingredients! Either serve immediately or let chill before serving and enjoy!
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If you enjoy this recipe, take a look at our Lemon Butter Shrimp and Pasta, Easy Homemade Meat Sauce, Simple Mediterranean Orzo Salad, Healthy Cauliflower Alfredo Sauce, Citrus Chicken Pasta, Spinach Lasagna, Sausage Casserole, Cranberry Pecan Goat Cheese Log, Whipped Feta Dip with Roasted Red Peppers, Simple Gluten-Free Chicken Piccata, Carrot Rice Soup, Turkey Meatloaf and Homemade Macaroni and Cheese.
- 1 lb pasta, cooked
- 8 oz cheese, any variety (I used 2 types of cheddar)
- 3 oz salami
- 3 oz pepperoni
- 4 oz chopped black olives
- 4 oz chopped green olives
- 1 cucumber
- 1/2 cup chopped roasted red peppers
- 1 tsp garlic salt
- 1/2 tsp pepper
- 1/3 cup olive oil
- 2 tbsp white wine vinegar
- 1 tsp oregano
- Cook pasta according to package. Once cooked, drain, rinse and leave to cool.
- Chop cheese, salami, pepperoni, cucumber, and roasted red peppers into small pieces.
- Combine all ingredients in a large bowl.
- Stir to combine.
- Serve immediately or let chill in refrigerator before serving. Enjoy!
Substitutions can be made to any of the meats, cheeses or vegetables.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 282 Total Fat: 21g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 33mg Sodium: 707mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 2g Sugar: 1g Sugar Alcohols: 0g Protein: 10g