Summer Pasta Salad
A vibrant cold pasta salad combining tri-color rotini, cubed sharp cheddar, salami, and fresh vegetables bound in a tangy red wine vinaigrette. It's a no-cook-ahead side that actually improves as flavors meld overnight.
A vibrant cold pasta salad combining tri-color rotini, cubed sharp cheddar, salami, and fresh vegetables bound in a tangy red wine vinaigrette. It's a no-cook-ahead side that actually improves as flavors meld overnight.
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Cook the rotini pasta according to package directions. Drain and set aside to cool slightly.
In a large mixing bowl, whisk together the mayonnaise, red wine vinegar, Italian seasoning, salt, and pepper to create the dressing.
Add the cooked pasta to the bowl with the dressing and stir until the pasta is evenly coated.
Add the cubed cheese, diced red onion, halved cherry tomatoes, salami, pepperoni, and banana pepper rings to the bowl.
Stir everything together until well combined.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
Serve chilled.
Store in an airtight container for up to 3 days in the refrigerator. The pasta absorbs dressing over time; whisk in extra vinegar or mayonnaise before serving if it dries out.
Yes. Assemble up to 24 hours ahead; the flavors deepen as the pasta absorbs the vinaigrette. Add fresh tomatoes within 2 hours of serving to prevent sogginess.
Extra sharp cheddar alone works well, or substitute with aged gouda, smoked cheddar, or provolone for different flavor profiles.
Yes. Penne, fusilli, or farfalle all work. Avoid very small shapes like ditalini, which absorb too much dressing.
No, it contains salami and pepperoni. Omit both and add roasted vegetables like zucchini or bell peppers for a vegetarian version.
Store in an airtight container for up to 3 days. The pasta continues absorbing dressing, so add extra vinaigrette before serving if needed.
