Use a different pasta shape: Replace the rotini with bow tie pasta, shells, penne or even cheese-filled tortellini for extra richness. Want to sneak in some extra fiber and protein? Try whole wheat or chickpea pasta for a healthier twist.
Try other meats: Add cubed ham or grilled diced chicken for a protein boost.
Switch the cheese: Instead of provolone, try tiny mozzarella pearls, cubes of sharp cheddar or crumbled feta for a tangier flavor.
Upgrade the mix-ins: The best part about pasta salad recipes? You can easily customize them with your favorite mix-ins. Add artichoke hearts, roasted red peppers or sun-dried tomatoes for a punch of flavor, or sneak in more veggies such as chopped cucumbers, carrots, broccoli or cauliflower florets.
Add a spicy element: Toss pepperoncini slices or banana peppers into the pasta salad, or add a pinch of crushed red pepper flakes to the dressing for some zip.
How to Store Deli-Style Pasta Salad
Store any leftover pasta salad in an airtight container in the refrigerator. Before serving, stir it to redistribute the dressing. If you make it more than a day ahead, add a splash of red wine vinegar to perk the flavors back up.
How long does deli-style pasta salad last?
This deli-style pasta salad will last up to four days in the fridge. If the pasta soaks up some of the dressing after a day or two, add a drizzle of olive oil or a splash of red wine vinegar to freshen it up.
Deli-Style Pasta Salad Tips
Why should you rinse pasta when making a pasta salad?
Rinsing pasta under cool water stops it from cooking further, keeping the noodles firm instead of mushy. It also cools the pasta quickly, so it’s ready to be mixed with the other ingredients. Cooling is key to keeping the cheese from melting and the veggies crisp and fresh.
How can I make this pasta salad vegetarian?
To make a vegetarian deli-style pasta salad, leave out the salami and bulk up the salad with canned chickpeas, kidney beans or white beans for extra texture and plant-based protein. The cheese, veggies and zippy dressing will still give the salad plenty of flavor.
What goes well with deli-style pasta salad?
This pasta salad is a potluck star and pairs perfectly with everything from turkey club sandwiches and grilled chicken to juicy cheeseburgers. You can also enjoy it on its own for a light lunch or make it the centerpiece of a picnic spread. Here’s a pro tip: Add a side of crusty bread or garlic knots to soak up any extra dressing.
Watch How to Make Deli-Style Pasta Salad
Ingredients
7 ounces tricolor spiral pasta
6 ounces thinly sliced hard salami, julienned
6 ounces provolone cheese, cubed
1 can (2-1/4 ounces) sliced ripe olives, drained
1 small red onion, thinly sliced
1 small zucchini, halved and thinly sliced
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/4 cup minced fresh parsley
1/4 cup grated Parmesan cheese
1/2 cup olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
1-1/2 teaspoons ground mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
Dash pepper
2 medium tomatoes, cut into wedges
Directions
1
Cook the pasta according to package directions; rinse in cold water and drain. Place in a large bowl; add the next 9 ingredients.
In a jar with tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well.
3
Pour over salad; toss to coat. Cover and chill for 8 hours or overnight. Toss before serving. Garnish with tomatoes.
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