Zesty Italian Pasta Salad with Salami and Provolone
This vibrant Italian pasta salad features rotini, sharp provolone, and genoa salami tossed in a homemade red wine vinaigrette. A classic side dish for any cookout.
A great Italian pasta salad is the ultimate utility player of the summer kitchen. It’s the dish that actually improves after sitting in the fridge for a few hours, making it the perfect candidate for meal prep or a crowded potluck table.
Forget the watery, bottled-dressing versions you grew up with. This Italian pasta salad recipe relies on a sharp, mustard-heavy red wine vinaigrette that clings to every spiral of rotini. We aren't skimping on the add-ins, either; thick-cut salami and cubes of sharp provolone provide the salty, fatty backbone every classic Italian pasta salad needs.
The secret is in the acidity. Between the vinegar, the briny olives, and the kick of sliced pepperoncini, this salad offers a punchy contrast to grilled meats or heavy sandwiches. It’s bright, bold, and unapologetically flavorful.
Ingredients
The Salad
- 1 pound (454g) rotini or fusilli pasta
- 6 ounces (170g) Genoa salami, cut into 1/2-inch cubes
- 6 ounces (170g) sharp provolone cheese, cut into 1/2-inch cubes
- 1 pint cherry tomatoes, halved
- 1 medium red bell pepper, diced
- 1/2 small red onion, very thinly sliced
- 1/2 cup sliced black olives
- 1/2 cup sliced pepperoncini (plus a splash of brine)
- 1/4 cup fresh Italian parsley, chopped
Sharp Red Wine Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1 teaspoon dried oregano
- 1 clove garlic, finely minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- 1
Bring a large pot of heavily salted water to a boil and cook the rotini until just past al dente—about 1 minute longer than the package directions.
- 2
Drain the pasta and rinse immediately under cold running water to stop the cooking process and remove excess starch.
- 3
In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, minced garlic, Dijon, oregano, salt, pepper, and red pepper flakes until emulsified.
- 4
Place the cooled pasta in a large mixing bowl and drizzle with half of the dressing, tossing to coat.
- 5
Add the cubed salami, provolone, tomatoes, bell pepper, red onion, olives, and pepperoncini to the bowl.
- 6
Pour the remaining dressing over the salad and toss thoroughly to ensure everything is evenly distributed.
- 7
Fold in the fresh parsley and a splash of pepperoncini brine for extra zip.
- 8
Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
Tips
- → Overcook the pasta slightly. While 'al dente' is usually the rule, pasta firms up when cold. An extra minute of boiling ensures the texture stays supple after chilling.
- → Don't skip the rinse. Rinsing the pasta in cold water removes the surface starch that can make the salad gummy and helps the dressing stay bright.
- → Cube your own cheese and meat. Pre-shredded cheese or thin deli slices disappear in this salad; hand-cut cubes of provolone and salami provide a much better bite.
FAQ
How do I keep my pasta salad from drying out?
Pasta absorbs liquid as it sits. If you are making this a day ahead, reserve about a quarter of the dressing and toss it in just before serving to refresh the moisture.
Can I make this Italian pasta salad gluten-free?
Yes, simply swap the rotini for a high-quality chickpea or brown rice pasta. Be careful not to overcook gluten-free varieties, as they can become mushy more easily.
How long will this salad stay fresh in the fridge?
It stays delicious for up to 4 days when stored in an airtight container, though the vegetables will lose some of their crunch by day three.
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