This Italian pasta salad combines tender fusilli with crisp vegetables, cured salami, and pepperoncini for a tangy, colorful dish that's best made a few hours ahead to let flavors meld. It's a classic potluck and picnic standby that requires no cooking beyond boiling the pasta.
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Bring a large pot of salted water to a boil.
When boiling, blanch the broccoli 15 seconds and remove with a slotted spoon and rinse under cold water to stop it from cooking.
Add the pasta to the boiling water and cook according to package directions.
Drain and rinse under cold water then add to a large bowl with the remaining ingredients.
Mix well and refrigerate until chilled. Serve cold.
Refrigerate covered for up to 3 days; the pasta continues to absorb dressing, so drizzle extra olive oil before serving if it seems dry.
Yes—in fact, it's better made 2–4 hours ahead or overnight. The pasta absorbs the olive oil and pepperoncini brine, deepening the flavor. Store in the refrigerator covered.
Short, shaped pastas like fusilli, rotini, or penne work best because they trap the dressing and hold pieces of vegetables and meat. Avoid long noodles like spaghetti.
Yes. Use capicola, prosciutto, or ham for the salami; swap provolone for feta, cheddar, or asiago. Keep cheese cubes small so they distribute evenly.
No—use raw broccoli florets cut into bite-sized pieces. They stay crisp and fresh. If you prefer softer broccoli, blanch for 1–2 minutes and cool completely before adding.
Refrigerate covered for up to 3 days. The longer it sits, the more the pasta absorbs the dressing, so add extra olive oil if it dries out before serving.
