Introduction

This Party Pasta Salad is a vibrant and flavorful dish perfect for gatherings and potlucks. Loaded with savory meats, fresh vegetables, and a tangy homemade dressing, it’s sure to be a crowd-pleaser. Easy to prepare and delicious served warm or cold, it brings a delightful variety of textures and tastes to your table.

A large rustic wooden bowl filled with an arranged pasta salad, showing about ten separate sections from left to right: pale yellow rotini pasta mixed with yellow pepper slices in the far left section; next to it, small white mozzarella balls scattered over more rotini pasta; bright red, halved cherry tomatoes piled next to the mozzarella; yellow cubes of cheddar cheese to the right of the tomatoes; a pile of chopped green lettuce beside the cheese; green olives placed next to the lettuce; thin strips of dark salami meat on the far right; below the olives, thin shaved slices of pale parmesan cheese sprinkled with herbs; bright red curled pepperoni slices below the parmesan; a small section of reddish-purple shredded radicchio near the pepperoni; topped throughout with fresh green basil leaves. The bowl sits on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound short-cut pasta

1 large head romaine lettuce, shredded

1 head radicchio

6 ounces spicy salami, chopped

3 ounces pepperoni, chopped

3 ounces prosciutto

2 cups cherry tomatoes, halved

1 cup mixed pitted olives, torn

1 red bell pepper, chopped

1/2 cup sliced pepperoncini

1 cup fresh basil leaves

1 cup mini mozzarella cheese balls

1 cup cubed provolone cheese

1/2 cup shaved parmesan cheese

1/2 cup extra virgin olive oil

1/4 cup champagne vinegar

2 tablespoons lemon juice

2 teaspoons Dijon mustard

1 tablespoon fig preserves (or use 2 teaspoons honey)

1 small shallot, finely chopped

2 cloves garlic, finely chopped

1/2 cup fresh mixed herbs (basil, oregano, dill)

Sea salt and pepper

Chili flakes

Instructions

Step 1: Prepare the dressing by combining olive oil, champagne vinegar, lemon juice, Dijon mustard, fig preserves, shallot, garlic, and fresh mixed herbs in a glass jar. Whisk until smooth, then season with sea salt, pepper, and chili flakes to taste.

Step 2: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions, then drain well.

Step 3: While the pasta is still warm, transfer it to a large bowl and toss with the dressing to coat evenly.

Step 4: Add the shredded romaine, radicchio, spicy salami, pepperoni, prosciutto, cherry tomatoes, olives, red bell pepper, pepperoncini, fresh basil leaves, mini mozzarella balls, cubed provolone, and shaved parmesan cheese to the bowl.

Step 5: Gently toss all ingredients together until well combined. Serve the salad warm or chilled according to your preference. Enjoy!

Tips & Variations

Use honey instead of fig preserves for a milder sweetness in the dressing.

Add grilled vegetables like zucchini or eggplant for extra depth and texture.

For a vegetarian version, omit the meats and increase the cheese and olives for flavor.

Let the salad sit for 30 minutes before serving to allow flavors to meld.

FAQs

Can I make this pasta salad ahead of time?

Yes, it actually tastes better after the flavors have time to meld. Prepare it a few hours or the day before serving and refrigerate until ready to eat.

What type of pasta works best for this salad?

Short-cut pasta shapes like rotini, penne, or farfalle work best as they hold the dressing well and mix easily with the other ingredients.