Italian Pasta Salad

Once in a while, I just wish there were minions in my kitchen where i can pass them the recipe paper and the cooking gets done for me. Pat’s hopeless in the kitchen, his specialty is a mean bowl of cereal and that’s about it. Suddenly, recipes that are quick and easy to put together has so much of a bigger appeal.

This pasta salad is quick to whip together and typically is reserved for summer days where it’s hot and a cool meal is the perfect pairing. Also, this is perfect to make ahead for summer camping and potluck gatherings. Truthfully, this meal is a time saver. It is best served at room temperature and eaten the day it is made. The taste changes quite a bit at colder temperatures.

Personally, I would eat this dish by its own bit you can also serve it as a side to compliment any protein.

Italian Pasta Salad

Prep time: 10 mins

Cook time: 7 mins

Yield: 6-8 portions


  • 1/3 cup red onion, finely diced
  • 1/2 teaspoon oregano
  • 3 tablespoon red wine vinegar
  • 1 pound fuscilli pasta
  • 8 ounces provolone cheese, cubed or bite size pieces
  • 6 ounces salami, cubed or bite size pieces
  • 2 tablespoon olive oil
  • 1/4 cup fresh Parsley, finely chopped
  • Salt and pepper, to taste.


  1. Place onion, red wine vinegar and oregano in a large bowl. Stir to combine and set aside.
  2. Bring a large pot of water to boil, add salt and cook pasta for 7 mins.
  3. Meanwhile, prep your other ingredients.
  4. When the pasta is cooked, drain over a colander and rinse with warm water till pasta is warm to touch.
  5. Combine pasta into the vinegar mixture and toss.
  6. Add all other ingredients and toss to combine.
  7. Season with salt and pepper.
  8. Serve immediately or cold. Pasta salad can be kept for 3 days in air tight container.

Note: Personally, the salad taste better served at room temperature. Also, i’m cheap so I usually buy pre- sliced cheese and salami and cut it to pieces. The leftover slices are then used in sandwiches.


Recipe by ChowHound


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