Go Back

Pasta Salad with Homemade Dressing

My homemade pasta salad dressing elevates a simple Italian pasta salad loaded with veggies, cheese, pepperoni, and olives. Serve it right away or make ahead for packed lunches, picnics, or summer barbecues.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 8 people
Calories 3384 kcal

Equipment

  • 1 Large Pot For cooking pasta
  • 1 Colander For draining pasta
  • 1 Large Mixing Bowl For combining salad ingredients
  • 1 Knife and Cutting Board For preparing vegetables, cheese, and pepperoni
  • 1 Jar with Lid For making and shaking the dressing

Ingredients
  

Main

  • 1 8 ounce package uncooked tri-color rotini pasta
  • 6 ounces pepperoni sausage diced
  • 6 ounces provolone cheese cubed
  • 1 medium red onion very thinly sliced and cut into 1-inch pieces
  • 1 small cucumber thinly sliced
  • ¾ cup chopped green bell pepper
  • ¾ cup chopped red bell pepper
  • 1 6 ounce can pitted black olives, drained
  • ¼ cup minced fresh parsley
  • ¼ cup grated Parmesan cheese
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 2 cloves garlic minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon ground mustard seed
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 8 to 10 minutes. Drain, rinse with cold water, and drain again.
  • Transfer drained, cooked pasta to a large bowl. Add pepperoni, provolone cheese, red onion, cucumber, bell peppers, olives, parsley, and Parmesan cheese. Dotdash Meredith Food Studios
  • Mix olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper for dressing in a jar with a lid. Seal the jar, and shake until well combined. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
  • Pour dressing over the pasta salad; toss until well coated. Serve immediately, or cover and chill in the refrigerator for up to 8 hours before serving. DOTDASH MEREDITH FOOD STUDIOS 

Notes

1. Achieving al dente pasta is crucial; overcooked pasta will become mushy. Rinsing immediately with cold water stops the cooking process and prevents sticking, ensuring a pleasant texture.
2. For the dressing, use a good quality extra virgin olive oil and red wine vinegar. Allowing the dressing to sit for 15-30 minutes before mixing with the salad helps the dried herbs rehydrate and meld their flavors.
3. Uniformly cut vegetables and proteins ensure an even distribution of flavor and texture in every bite. Consider brunoise or small dice for bell peppers and cucumber.
4. While the recipe suggests immediate serving, chilling the salad for at least 1-2 hours allows the flavors to fully develop and the pasta to absorb the dressing, enhancing the overall taste. A longer chill (up to 8 hours) is even better for flavor integration.
5. Adjust salt and pepper to taste just before serving, as flavors can mellow or intensify during chilling.