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Italian Deli Pasta Salad

This pasta salad has all my favorite things from the Italian deli - a trio of meats, a mix of cheeses, and giardiniera. I like to switch it up and use other meats like prosciutto, hot calabrese, or mortadella. Giardiniera comes in mild and hot varieties; use whichever you prefer. A good-quality Italian dressing makes a difference too!
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Course lunch/dinner
Cuisine American
Servings 16 people
Calories 4278.7 kcal

Equipment

  • 1 Large Pot For cooking pasta
  • 1 Colander For draining and rinsing pasta
  • 1 Large Mixing Bowl For combining all salad ingredients
  • 1 Chef's knife For chopping and dicing ingredients
  • 1 Cutting Board For safe and efficient ingredient preparation

Ingredients
  

Main

  • 1 16 ounce package rotini or fusili pasta
  • 2 cups cherry tomatoes halved
  • 8 ounces provolone cheese cubed
  • 4 ounces Genoa salami chopped
  • 4 ounces sliced pepperoni cut into bite-sized pieces
  • 4 ounces hot capacola sausage roughly chopped
  • 1 medium red onion minced
  • 1 8 ounce can black olives, drained
  • ½ cup giardiniera
  • ¼ cup grated Parmesan cheese
  • 1 16 ounce bottle Italian salad dressing, or as needed

Instructions
 

  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water.
  • Combine pasta, tomatoes, provolone cheese, salami, pepperoni, capicola, onion, olives, giardiniera, Parmesan cheese, and 1/2 of the Italian dressing in a large bowl. Stir to combine and refrigerate for at least 1 hour.
  • Before serving, add some or all of the remaining dressing.

Notes

Achieving perfectly al dente pasta is key; rinse immediately with cold water to halt cooking and prevent stickiness, ensuring a pleasant texture. The quality of your Italian dressing significantly impacts the final taste, consider a premium store-bought option or a vibrant homemade vinaigrette. Allow ample refrigeration time for flavors to marry and deepen. Before serving, taste and adjust seasoning, potentially adding a splash of red wine vinegar or fresh lemon juice to brighten the profile. For added depth, lightly toast some of the chopped meats before adding them to the salad. Freshly chopped parsley or basil can introduce a burst of freshness and color. Ensure all ingredients are chopped to a similar size for an optimal bite and even distribution of flavors.