Pasta Salad with Homemade Dressing

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
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 836 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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


  1. 152 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.

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 dressing is awesome! I didn't have basil so I used Italian seasoning in place of both basil and oregano. I don't like the meatiness of this salad recipe so I added my own favorite veggies...