This Italian Summer Pasta Salad combines chilled short pasta with cured salami, creamy provolone, roasted peppers, and olives tossed in extra virgin olive oil and balsamic vinaigrette. It's an ideal make-ahead dish for warm-weather gatherings.
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In a large bowl, combine the cooked and cooled pasta, julienned salami, cubed provolone, shaved Parmesan, diced cucumber, chopped green olives, chopped pepperoncini, and chopped roasted red peppers.
In a separate small bowl, prepare the dressing. Add the olive oil, balsamic vinegar, mayonnaise, dried Italian seasoning, and juice from half a lemon.
Whisk the dressing ingredients together until well combined and emulsified.
Pour the dressing over the pasta salad ingredients in the large bowl.
Gently toss everything together until all the ingredients are evenly coated with the dressing.
Garnish with fresh chopped basil, freshly ground black pepper, and a sprinkle of flaky sea salt before serving.
Refrigerate in an airtight container for up to 4 days. Assemble without dressing up to 24 hours ahead, then dress just before serving.
Yes. Assemble up to 24 hours ahead and refrigerate. Add the vinaigrette just before serving to prevent the pasta from becoming soggy.
Penne, rotini, farfalle, or orecchiette all work well. Choose a shape that holds dressing and traps vegetables in its ridges or curves.
Yes. Use diced pancetta, prosciutto, capicola, or omit entirely for a vegetarian version.
3–4 days in an airtight container. Stir before serving and add a splash of olive oil if it dries out.
Yes. All ingredients scale proportionally. Double or triple the batch and toss everything together in a large bowl or container.
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