Pasta has ancient origins and grew in popularity in Italy in the 13th century. Its affordability, shelf life and versatility firmly rooted it to Italian culture. Today, “Italian” and “pasta” are inextricably linked. Pasta salads date to America’s founding, with European settlers bringing along pasta dishes in various forms. Cold pasta salads are American staples found at gatherings of every type and can include a wide variety of ingredients. Macaroni salads first appeared in American cookbooks in the early 20th century. Savory and hearty with meat and cheese, this dish is a comfort food classic.
Recipe Servings: 12
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 package (12 oz) fusilli or rotini pasta
- ½ red onion, chopped
- ½ lb provolone cheese, cubed
- ¾ lb Italian salami, finely diced
- ½ green bell pepper, cored, deseeded, diced
- ½ red bell pepper, cored, deseeded, diced
- 1 can (6 oz) black olives, drained
- 1 cup Italian salad dressing
- 3 packages (.7 oz each) dry Italian-style salad dressing mix, or to taste
- Cherry tomatoes, optional
- Pepperoncini peppers, optional
Directions
- Bring large pot of lightly salted water to a boil.
- Add pasta and cook until tender yet firm, about 8–10 minutes. Drain and rinse until cool.
- Combine pasta, salami, green and red peppers, onion, salad dressing, olives and provolone in a large bowl.
- Add dry salad dressing mix to pasta. Stir well.
- Add cherry tomatoes and pepperoncini peppers, if desired.
- Serve.
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