Italian Pasta Salad

Active Time: 30 minutes
Yields: 8 servings
Difficulty Level: Beginner


  • 3 cups uncooked Rotini Pasta
  • 1 medium English Cucumber, quartered and sliced
  • 8oz thinly sliced Hard Salami, julienned
  • 12oz Buholzer Brothers Havarti Cheese, diced (3 cups)
  • 1 cup pitted Kalamata Olives, halved
  • 1 cup Fresh Parsley, chopped
  • 1 cup diced pickled Pepperoncini Peppers


  • 1/2 cup Red Wine Vinegar
  • 1.5oz Parmesan Cheese, grated (1/2 cup)
  • 1 1/2 tsp Sugar
  • 1 cup Olive Oil
  • Salt and Pepper to taste
  • Minced Fresh Parsley


  1. Cook pasta according to package directions; drain and rinse in cold water.
  2. Combine the pasta, cucumber, salami, fontina, provolone, olives, parsley, and pepperoncini peppers in a large bowl.
  3. Whisk the red wine vinegar, parmesan and sugar in a medium bowl. Slowly whisk in olive oil. Season with salt and pepper to taste. Pour 1 cup of dressing over pasta mixture; gently toss to coat.
  4. Cover and refrigerate salad and remaining dressing for at least 1 hour or until serving.
  5. Stir reserved dressing. Pour over pasta salad; gently toss to coat. Garnish with parsley.

© Dairy Farmers of Wisconsin

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