Pasta Salad with Homemade Dressing Recipe -
Pasta Salad with Homemade Dressing Recipe
  • READY IN ABOUT 9 hrs

Pasta Salad with Homemade Dressing

Recipe by  

"Pasta salad filled with veggies, cheese, and seasoning. Very tasty and versatile -- is great to make ahead."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    35 mins
  • COOK

    10 mins

    8 hrs 45 mins


  1. Bring a large pot of lightly salted water to a boil. Add rotini pasta, and cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water.
  2. In a large bowl, mix the cooled pasta, pepperoni, provolone cheese, red onion, cucumber, green bell pepper, red bell pepper, olives, parsley, and Parmesan cheese.
  3. In a jar with a lid, mix the olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper. Seal jar, and shake well.
  4. Pour the dressing mixture over the pasta salad, and toss to coat. Cover, and chill 8 hours in the refrigerator
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Reviews More Reviews

Most Helpful Positive Review
Dec 31, 2004

I looked up this recipe solely for the dressing. This makes a lovely red vinegar dressing. I use it with cold cooked pasta and a meat such as crabmeat or tuna. Very tastey.

Most Helpful Critical Review
Jun 14, 2007

The dressing is delicious!! And my friends LOVED this salad. Though, I didn't use the mustard seeds.

Dec 14, 2010

I made this according to recipe, only using all red pepper because none of us care for green bell pepper. I agree with other reviewers that the dressing really should be doubled if you plan on chilling it all day, which I did not. Just a couple hours was all I had today. I think if I make this again, I'd double the spices (salt excluded) and I'd add chopped tomatoes. As is, it's a very tasty salad!

Jul 30, 2005

Plan ahead to make this one. Note the 8 hour chilling. Good for potlucks, it makes a large bowl of salad. Lots of ingredients, some of which you won’t have on hand. I bought some exclusively for this. Gets pricey too if you don’t have some of the stuff. I did have quite a few things. Very colorful with the meat, cheese and veggies, so don’t substitute or omit and ruin that. Cut the cost a little by using a couple of ounces less of sliced pepperoni, provolone and olives. Instead of chunks, cut pizza size pepperoni slices into quarters and provolone slices first into strips, then cut again into ½ inch squares. Only a 2 ¼ oz. can of sliced olives, drained, is needed. I used only ½ a red onion. There was still plenty of everything to distribute thru the salad. Will make again.

Oct 06, 2005

Sorry everyone but I only made the dressing in this recipe and it was good! I did add about a teaspoon of honey to get rid of the bitter taste!! Great dressing!

Feb 07, 2011

I also only made the dressing in this recipe, but it is wonderful. Good balance of oil, vingegar, and spices. I only substituted ground dried mustard instead of the ground mustard seed b/c that's what I had in the spice cabinet. When I make pasta salad, I just use up whatever I happen to have in the fridge!

Oct 12, 2006

This is a very beautiful, very delicious salad! I didn't change a thing. It was a HIT at the baby shower I threw. Prep time was much longer than what it said because of all the chopping. Save some of the dressing for later just in case the salad dries out.

Nov 17, 2006

Pretty good pasta salad. I did change a couple things. I omitted the cucumbers and black olives (per our preference) I also chopped the vegetables & onion instead of slicing (more evenly distributes the flavors) and I used roasted red peppers (chopped), for more flavor and used balsamic vinegar in place of the red wine. Stable base recipe, that is easy to play with to suite tastes.


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  • Calories
  • 443 kcal
  • 22%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 32 g
  • 49%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 15.9 g
  • 32%
  • Sodium
  • 836 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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