Summer Pasta Salad

Name: Summer Pasta Salad with Salami and Cheese
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 16 oz tri-color rotini pasta; 1 cup mayonnaise; 1/4 cup red wine vinegar; 2 tbsp Italian seasoning; 1 tsp salt; 1/2 tsp black pepper; 8 oz cubed extra sharp cheddar and habanero jack cheese; 1/2 cup red onion, diced; 1 pint cherry tomatoes, halved; 4 oz salami, sliced; 4 oz pepperoni, sliced; 1/2 cup banana pepper rings

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.

🌍American 🏷️Pasta salad 🏷️Summer salad 🏷️Italian pasta salad 🏷️Rotini Cheese

🏷️

🏷️Salami

-0:00

cookinginthemidwestonTikTok

Total

1h 30m

Servings

8

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

16 oz tri-color rotini pasta
1 cup mayonnaise
1/4 cup red wine vinegar
2 tbsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
8 oz cubed extra sharp cheddar and habanero jack cheese
1/2 cup red onion, diced
1 pint cherry tomatoes, halved
4 oz salami, sliced
4 oz pepperoni, sliced
1/2 cup banana pepper rings

12 Ingredients

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Instructions

1
Cook the rotini pasta according to package directions. Drain and set aside to cool slightly.
2
In a large mixing bowl, whisk together the mayonnaise, red wine vinegar, Italian seasoning, salt, and pepper to create the dressing.
3
Add the cooked pasta to the bowl with the dressing and stir until the pasta is evenly coated.
4
Add the cubed cheese, diced red onion, halved cherry tomatoes, salami, pepperoni, and banana pepper rings to the bowl.
5
Stir everything together until well combined.
6
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
7
Serve chilled.

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Tips & Notes

Pro tips

Cool the cooked pasta completely before mixing with dressing to prevent it from breaking down or becoming mushy.
Use a mayonnaise-based vinaigrette that coats evenly—whisk thoroughly until the red wine vinegar and mayo emulsify smoothly.
Dice ingredients uniformly so they distribute evenly throughout and the salad holds together when scooped.
Toss the salad gently but thoroughly 2–3 times while refrigerating to ensure the pasta absorbs the dressing without crushing vegetables.

Substitutions

Salami → pepperoni or prosciutto (use same weight for similar salty, savory impact)
Red wine vinegar → white wine vinegar or apple cider vinegar (adjust quantity slightly; apple cider is sweeter)
Tri-color rotini → penne rigate, fusilli, or farfalle (avoid tiny shapes like ditalini)
Extra sharp cheddar and habanero jack → aged gouda, smoked cheddar, or provolone

Storage & make-ahead

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.

Common Questions

Can I make this pasta salad ahead of time?

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.