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Pasta Salad with Homemade Dressing Recipe
Looking for a crowd-pleasing pasta salad recipe with a homemade pasta salad dressing that everyone will love? You've come to the right place! This simple recipe combines pasta, veggies, cheese, and pepperoni with a tangy dressing that makes the dish impossible to resist.
You'll find the full, step-by-step recipe below but here's what you can expect when you make this top-rated pasta salad with dressing recipe:
How to Make Pasta Salad with Homemade Dressing
Step 1: Boil the Pasta
Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes until tender but firm to the bite. Drain the pasta, rinse it under cold water, and drain again. Transfer the cooked pasta to a large mixing bowl.
Step 2: Add the Ingredients
To the bowl with pasta, add the diced pepperoni, cubed provolone cheese, very thinly sliced red onion, cucumber slices, chopped green and red bell peppers, pitted black olives, fresh parsley, and grated Parmesan cheese. Mix all the ingredients together gently.
Step 3: Make the Dressing
In a jar with a lid, combine olive oil, red wine vinegar, minced garlic, dried basil, dried oregano, ground mustard, salt, and black pepper. Seal the jar tightly and shake vigorously until all the ingredients are well-combined.
Step 4: Dress the Salad
Pour the homemade dressing over the pasta salad. Toss everything together until all ingredients are evenly coated with the dressing. You can serve it immediately, but for the best flavor, we recommend chilling the salad in the fridge for at least 8 hours before serving to allow the flavors to meld.
What Goes with Pasta Salad?
Pasta salad is perfect as a side dish at picnics or potlucks. If youre looking for a main course, pair it with:
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How Long Does Pasta Salad Last in the Fridge?
Since the dressing is oil-based, it keeps a bit longer than its dairy-based counterparts. Store the pasta salad in an airtight in the fridge for up to 4 days. Its best served cold, so just take it straight from the fridge and enjoy!
Can You Freeze Pasta Salad?
Freezing pasta salad isnt always recommended because pasta can become too soft when thawed. However, if you make sure your pasta is al dente, it should freeze well. To freeze, transfer the salad to a freezer-safe (or multiple zip-top bags). Label the with the date and freeze for up to 3 months. To serve, thaw in the fridge overnight.
Nutrition Facts (per serving)
- Calories: 443
- Total Fat: 32g (41% Daily Value)
- Saturated Fat: 10g (48% Daily Value)
- Cholesterol: 39mg (13% Daily Value)
- Sodium: 836mg (36% Daily Value)
- Total Carbohydrate: 25g (9% Daily Value)
- Dietary Fiber: 4g (14% Daily Value)
- Total Sugars: 3g
- Protein: 16g (32% Daily Value)
- Vitamin C: 35mg (38% Daily Value)
- Calcium: 242mg (19% Daily Value)
- Iron: 3mg (14% Daily Value)
- Potassium: 259mg (6% Daily Value)
Ingredients
- 1 (8 ounce) package uncooked tri-color rotini pasta
- 6 ounces pepperoni sausage, diced
- 6 ounces provolone cheese, cubed
- 1 medium red onion, very thinly sliced and cut into 1-inch pieces
- 1 small cucumber, thinly sliced
- cup chopped green bell pepper
- cup chopped red bell pepper
- 1 (6 ounce) can pitted black olives, drained
- cup minced fresh parsley
- cup grated Parmesan cheese
Salad Dressing:
- cup olive oil
- cup red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- teaspoon ground mustard seed
- teaspoon salt
- 1 teaspoon ground black pepper
Directions
- Gather all ingredients.
- Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, about 8-10 minutes. Drain, rinse with cold water, and drain again. Transfer cooked pasta to a large bowl.
- Add pepperoni, provolone cheese, red onion, cucumber, bell peppers, olives, parsley, and Parmesan cheese to the pasta. Mix gently to combine.
- In a jar, combine olive oil, red wine vinegar, garlic, basil, oregano, mustard, salt, and pepper. Seal the jar and shake until the dressing is well-combined.
- Pour the dressing over the pasta mixture and toss to coat. Serve immediately or cover and chill in the fridge for up to 8 hours before serving.
Origin Story: The classic pasta salad has roots in the Mediterranean, particularly in Italy, where pasta is a staple. However, the modern pasta salad that we know today has evolved with American and European influences. The idea of mixing pasta with fresh vegetables, meats, and tangy dressings became popular in the 20th century, especially in American cookbooks, as a summer dish perfect for picnics and BBQs. This version, with its homemade dressing made from olive oil, red wine vinegar, and a blend of herbs, embodies the Mediterranean influence, offering a fresh, tangy contrast to the richness of the pasta and cheese. It is a beloved dish for its versatility and ease of preparation, making it an ideal choice for gatherings and celebrations.
Regional Variations: Pasta salad recipes can vary significantly from region to region. In Italy, for instance, pasta salads often rely on simple, high-quality ingredients like fresh mozzarella, tomatoes, olives, and basil, showcasing the country's fondness for clean flavors. In the U.S., however, the pasta salad has evolved into a more robust dish with ingredients like pepperoni, provolone, and even mayonnaise-based dressings. This version, with its tangy vinegar-based dressing, aligns more with the Italian tradition, though the addition of pepperoni and provolone brings a distinctly American twist. Some regions in the U.S. may add elements like boiled eggs or bacon, further diversifying the dish.
Differences from Similar Dishes: This pasta salad stands out from similar pasta-based dishes due to its fresh, crunchy vegetables and homemade, tangy dressing. While many pasta salads are dressed with mayonnaise, this one uses a vinaigrette-style dressing made with olive oil, red wine vinegar, and a variety of herbs. This gives the salad a lighter, more refreshing taste, making it a perfect dish for hot weather. Additionally, the use of pepperoni and provolone cheese adds an Italian-American twist, giving it a heartier, more savory flavor compared to simpler vegetable-based pasta salads. Unlike macaroni salad, which typically uses elbow macaroni and mayonnaise, this recipe incorporates more diverse textures and flavors, such as the crunch of bell peppers and cucumbers, the salty tang of olives, and the sharpness of Parmesan.
Where Its Served: Pasta salad with homemade dressing is commonly served at picnics, BBQs, and potlucks. It is a go-to dish for casual gatherings where guests can enjoy a variety of flavors and textures. It's also a favorite for family reunions and outdoor events, where its ability to be made ahead of time and served cold is a major convenience. In some areas, it is served as a side dish alongside grilled meats or as a light lunch on its own. The salad is also a popular choice during summer holidays like the 4th of July, where its bright colors and refreshing taste make it a crowd-pleaser.
Interesting Facts: The concept of pasta salad likely stems from Italys long history of pasta dishes, where pasta was often paired with vegetables and local cheeses. However, the modern American-style pasta salad, particularly the kind made with a vinaigrette dressing, gained popularity after World War II when convenience foods like bottled dressings became widespread. The versatility of pasta salad makes it a popular choice for customizationingredients such as grilled chicken, feta cheese, or even fruits like apples and grapes can be added, depending on regional preferences and personal tastes. Another interesting fact is that pasta salads were one of the first "make-ahead" dishes to gain widespread popularity, as they can be prepared in advance and their flavors improve after marinating for a few hours.
Conclusion
This pasta salad with homemade dressing is a perfect example of how simple ingredients, combined with a flavorful dressing, can create a dish thats both satisfying and refreshing. It represents a fusion of Italian and American culinary traditions and is sure to impress at your next gathering. The combination of tender pasta, savory pepperoni, creamy provolone, and a tangy homemade dressing makes this salad a crowd favorite that's as versatile as it is delicious. Enjoy it chilled, and dont forget to make extrathis pasta salad is sure to disappear quickly!
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FAQ about Pasta Salad with Homemade Dressing Recipe
Comments
REBECCA70111
10/06/2025 01:52:54 PM
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.
Mia Foster
06/01/2023 11:58:46 PM
I used a 16 oz. pack of rotini pasta, only used half the red onion, omitted the olives, and doubled the dressing. It needed a tad bit more salt, otherwise it is delicious!
GentleBasil1994
07/01/2023 08:00:04 PM
I think it's a very clever twist on pasta, no pun intended! I made some changes based on what I had on hand: shredded cheddar cheese plus red and green bell pepper, onion, olives and chickpea pasta since a member of the family is diabetic and that's the only kind of pasta which works for him. I used my regular homemade "Italian" dressing which is very similar to what is in the recipe, and I am going to go pick fresh parsley to top it off while it's chilling! I think he is really going to like this, as chickpea pasta becomes pasty when mixed with mayonnaise for traditional mac salad, and this is a welcome solution.
Kathy Mashburn
06/20/2024 02:25:18 PM
Very versatile...no green, or red peppers or onions..used kalamata olives, pepperoncini, diced summer squash, chopped broccoli in addition to cheese and pepperoni. Used bagel everything seasoning..dressing is excellent!
kira
07/22/2014 07:37:26 PM
My tweaks are to replace the dried basil AND the fresh parsley with fresh basil. I replace the cucumber with halved grape tomatoes. I use slightly less garlic, and I omit the pepperoni so that vegetarians can it it too. I followed the advice of another reviewer to save some of the dressing until just before I serve it, to re-moisten the salad, which works great! And finally, I have tried this recipe with both regular provolone and expensive sharp provolone from the deli counter. I definitely prefer the sharp provolone if I can find it. It really adds a kick to the recipe.
Cheri Tice
12/24/2020 04:53:36 AM
I used this recipe as a general guideline and made some alterations to make it gluten free. The cheese used was altered as well to be dairy free. I have to say it looks pretty similar. I also used a store bought greek salad marinade. Added mini pepperonis and threw in some carrots for a pop of color and flavor. Instead of olives we used halved grape tomatoes. DELICIOUS!
Margo Barron
05/18/2020 04:47:55 PM
Made this yesterday. It is very good but not enough dressing. Today I am making more dressing and will add it to bowl. The ingredients I had on hand were a little bit different--mozzarella, genoa salami, no parmesan Murray's olives, apple cider vinegar
KateNVA
07/23/2016 06:12:54 PM
I looked this up for a pasta salad without a mayo base and one that wasn't Greek. I picked this one specifically because it had homemade dressing -yummy! I'd bet it's great as written and I will do it that way in the wintertime, but since I had fresh basil, I used that instead of the parsley, oregano, and dried basil as another reviewer suggested. I also chopped the red onion and included it in the dressing jar to let it "pickle" before mixing with the salad - I don't like raw onions much. I'm sure you could use any veggies you wanted to -I used 1/2 red pepper, 1/2 green pepper, and small crown of broccoli. I didn't have provolone and didn't want to add pepperoni so I used caraway cheddar we had on hand - fantastic!!!!
Charlene J
08/21/2016 07:41:33 PM
Lots of prep is the only bad thing about this recipe. Would love to know how BonnieS did it in 30 minutes. This salad is colorful and delicious. I could eat it everyday. I followed almost exactly. I cut my cucs and olives in half, used parsley flakes and only used about 1/2-3/4 of the red onion and chopped it because red onion is strong and I didn't want it to overpower the salad. As someone else wrote, make a double batch of the dressing. Pour half over before chilling and save the other for after as it dries up a little in the frig and you will need more. I may use a different cheese next time, something with more flavor, otherwise, this is my new dish to bring to outings.
Surroundedbypickyeaters
08/30/2021 05:32:34 PM
O-M-G!!! SOOO tasty! I added fresh spinach, feta & shredded carrots. Substituted onion & garlic powder (I'm bound by picky eaters). Omitted salt (bc feta is salty). I can't wait to serve it tonight!
Karen
06/13/2016 03:11:09 AM
This is really good! I did double the dressing and made the day before, added half at first and a bit more when I served it. Everybody love it!
Cats Forever
09/14/2025 07:23:28 PM
Only problem I found was that there wasn't enough dressing. I let it chill for 12 hours and it was dry when I got it out. I mixed up another batch of dressing and added half of it. I love the dressing! I'm going to use it for a lettuce salad.
EagerGum7530
08/17/2025 05:40:36 PM
It was very good, but after refrigerating it for a couple hours, it seemed dry and I had to add some bottled dressing to it.
CraftyStir2074
08/07/2025 07:12:56 PM
Everything
HonestHash7088
07/27/2025 10:49:51 PM
This was a great recipe. I did swap out cucumber for broccoli, and used red & yellow peppers, and I added thinly sliced pickled pepperoni. This dressing was way better than other Italian dressings.
Monica
07/14/2025 09:07:26 PM
Very good and easy! Now I make the dressing a day in advance ( it just tastes better) I always add a big beefsteak tomato chopped up, sometimes a shredded carrot, sliced fresh mushrooms or even a half head of broccoli that I cut into florettes and boil for 3 minutes for a great color! Raw spinach is also a great addition. Great with poached chicken on the side of in the salad.
kperl
07/02/2025 02:24:27 AM
A wonderful cool-kitchen dinner for a hot summer day! I did make substitutions, but what makes this recipe great is the proportion of pasta to fresh, crunchy ingredients to dressing. Many pasta salads contain too much pasta or too much dressing, which becomes 'meh' after a few bites. This salad is fresh and satisfying as a main or side course. My substitutions included: celery for cucumber, feta cheese for provolone, and kalamata olives for black olives. I added a can of garbanzo beans for additional protein. I served the pepperoni chunks on the side because my daughter does not eat meat. My husband suggested trying salami instead of pepperoni. While I think salami would be tasty, I really liked the spicy bite of the pepperoni. Regarding the amount of dressing, I made 1.5 times the recipe and used all of it. I used 1x dressing at first, and then tasted the salad before dinner and added the remainder of the dressing. Thank you Bonnies for this recipe!
Della Ella Ola
05/26/2025 05:13:56 PM
The dressing is fabulous and you can kinda throw anything in it. I think cherry tomatoes would be good.
Jacob Lopez
01/14/2025 09:48:40 PM
Quick, simple, and everyone enjoyed it.
Mary
08/11/2024 02:36:21 PM
Delicious! Will definitely make again - especially loved the dressing!
audio version
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