deli pasta salad by maggie

Name: Deli Pasta Salad by Maggie
Cuisine: American
Ingredients: 8 ounce(s) dry spiral pasta - plain or tri color; 1 cup(s) cherry tomatoes - halved; 1/2 cup(s) black olives - halved; 1/2 cup(s) pimento stuffed green olives - rinsed and halved; 1 cup(s) thin celery slices; 1/2 cup(s) red bell pepper cut into 1" or less cubes; 1/2 cup(s) green bell pepper cut into 1" or less cubes; 1/2 cup(s) red onion slices; 1/4 cup(s) grated fresh parmesan cheese (use grated from bottle if needed); 1/2 teaspoon(s) dill weed; 1/4 teaspoon(s) garlic powder; 6 ounce(s) cubed provolone cheese; 6 ounce(s) pepperoni slices cut into quarters; 6 ounce(s) salami cut into strips; 4 slice(s) bacon cooked crisp then crumbled; 1 bottle(s) your favorite italian salad dressing *****

29 Pinches 1 Photo

Maggie M

In The Kitchen, OH

Updated on Jul 22, 2018

We both love a good deli style pasta salad but have never been truly happy with any of them. So we took the best parts of some and added a couple of personal choices and came up with this one that has been satisfying a hunger for several years now. The thing I like best about this is you make it ahead and the longer it sits the better it tastes .. and you can truly make a meal out of just this with a slice of sour dough and a glass of wine !

Rate

prep time

cook time

method Stove Top

yield

Ingredients

8 ounces dry spiral pasta - plain or tri color
1 cup cherry tomatoes - halved
1/2 cup black olives - halved
1/2 cup pimento stuffed green olives - rinsed and halved
1 cup thin celery slices
1/2 cup red bell pepper cut into 1" or less cubes
1/2 cup green bell pepper cut into 1" or less cubes
1/2 cup red onion slices
1/4 cup grated fresh parmesan cheese (use grated from bottle if needed)
1/2 teaspoon dill weed
1/4 teaspoon garlic powder
6 ounces cubed provolone cheese
6 ounces pepperoni slices cut into quarters
6 ounces salami cut into strips
4 slices bacon cooked crisp then crumbled
1 bottle your favorite italian salad dressing *****

How To Make deli pasta salad by maggie

Step 1

Cook the pasta according to package directions; rinse in cold water and drain. Place in a large bowl and store in fridge while the next steps are being completed.

Step 2

In a large bowl combine the cherry tomatoes, black and green olives, celery, red and green peppers and the onion. Stir to combine.
Step 3

Sprinkle the Parmesan cheese, dill weed and garlic over your vegetable mixture and stir together.
Step 4

Cut your Provolone cheese into cubes about 1/2", add to the vegies and stir to mix.
Step 5

Cut the pepperoni and salami then add those and the bacon to the vegetables and cheese and give it a nice stir to combine and evenly distribute everything.
Step 6

Take your cooled pasta from the fridge and add to the vegetable mixture in the large bowl.
Step 7

I like to squeeze about half of the bottle of dressing over the salad for starters. Gently stir to coat everything. If everything is coated then pop a lid on the bowl and put in into the refrigerator for a minimum of 8 hours.
Step 8

*** NOTES *** For fun you can use tri color pasta or even a different shape like a Cavatappi, Campanelle, Bow Ties or even a shell. If you have a favorite recipe for a home made dressing then by all means use that. We prefer a brand called Ken's and we like the Zesty Italian because it gives just a bit more oomph and kick to this salad. This salad is best served very cold and after having rested in the refrigerator overnight.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes