Go Back

Supreme Pasta Salad

Supreme salad combines tri-color rotini pasta, cubed mozzarella, and a loaded mix of salami, pepperoni, olives, and crunchy vegetables tossed in creamy Italian dressing. This loaded pasta salad chills for a couple hours so every bite stays flavorful and well coated.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Tri-color rotini pasta
  • 1 lb tri-color rotini pasta
Cured meats
  • 8 oz salami cubed
  • 8 oz pepperoni quartered
Cheese
  • 8 oz mozzarella cheese cubed
  • 0.25 cup Parmesan cheese grated
Vegetables
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup black olives sliced
  • 1 cup green bell pepper diced
  • 0.5 cup red onion diced
Dressing and seasoning
  • 1 cup Italian dressing
  • 1 tbsp Italian seasoning
  • 0.25 salt to taste
  • 0.25 pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and prep
  1. Cook tri-color rotini pasta according to package directions, then drain and rinse with cold water.
  2. Spread the cooked, rinsed pasta on a sheet pan to cool slightly before mixing.
Build the salad
  1. Combine tri-color rotini pasta, salami, pepperoni, mozzarella cheese, cherry tomatoes, cucumber, black olives, green bell pepper, and red onion in a large bowl.
  2. Add Italian dressing, Parmesan cheese, and Italian seasoning, then toss until everything is evenly coated.
  3. Season with salt and pepper to taste and toss again so the seasoning distributes.
Chill and serve
  1. Refrigerate for at least 2 hours, tossing occasionally to keep the pasta coated and the mix from settling.
  2. Before serving, check texture and add more Italian dressing if needed, then toss once more.

Notes

Pro tip: rinse the pasta well with cold water so it stops cooking and won’t clump in the dressing. Store covered in the refrigerator for up to 4 days; stir before serving. Freezing isn’t recommended because the vegetables and cheeses can change texture. For a lighter option, use reduced-fat mozzarella and light Italian dressing.