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Pasta Salad with Homemade Dressing


"Pasta salad filled with veggies, cheese, and seasoning. Very tasty and versatile -- is great to make ahead."
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8 h 45 m servings 443 cals
Original recipe yields 8 servings

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  • Prep

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  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

Nutrition Facts

Per Serving: 443 calories; 32 g fat; 25.4 g carbohydrates; 15.9 g protein; 39 mg cholesterol; 836 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 162
  1. 204 Ratings

Most helpful positive review

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

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

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Most positive
Least positive

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.

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 c...

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...

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!

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'...

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. Sav...

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 distrib...

I followed the recipe with the exception of two items I didn't have; the cucumber and mustard seed. I used some mustard powder instead. I thought the dressing was very good. One recommendati...

The best pasta salad I have ever had. The dressing, I think, is what makes this dish so good! I used turkey and ham instead of pepperoni and mozzerella instead of provolone. It was still very...