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Supreme Pasta Salad

Supreme pasta salad is an ultimate loaded pasta salad with meats, cheese, crunchy vegetables, and creamy Italian dressing. It’s tossed cold and chilled until the flavors meld for a deluxe salad that’s ready for crowds.
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Prep Time 25 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Tri-color rotini pasta
  • 1 lb tri-color rotini pasta
Salami
  • 8 oz salami
Pepperoni
  • 8 oz pepperoni
Mozzarella cheese
  • 8 oz mozzarella cheese
Vegetables and olives
  • 1 cup cherry tomatoes
  • 1 cup cucumber
  • 1 cup black olives
  • 1 cup green bell pepper
  • 0.5 cup red onion
Italian dressing and seasonings
  • 1 cup Italian dressing
  • 0.25 cup Parmesan cheese grated
  • 1 tbsp Italian seasoning
  • salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the tri-color rotini pasta according to package directions until al dente. Drain and rinse with cold water so the pasta stays firm and won’t clump.
Build the salad
  1. Combine the pasta, salami, pepperoni, mozzarella, cherry tomatoes, cucumber, black olives, green bell pepper, and red onion in a large bowl. Mix until the ingredients are evenly distributed and the bowl looks colorful and abundant.
Dress the pasta
  1. Add Italian dressing, Parmesan cheese, and Italian seasoning, then toss to coat thoroughly. Scrape the sides and bottom to make sure every piece is glossy with dressing.
Season
  1. Season with salt and pepper, then toss again. Stop when the flavors taste balanced, with no bland spots.
Chill
  1. Refrigerate for at least 2 hours, tossing occasionally. Keep it covered so the pasta absorbs flavor and the salad chills all the way through.
Serve
  1. Before serving, check the texture and add more dressing if needed, then toss. Serve cold and look for a creamy coating that clings to the pasta.

Notes

Pro tip: rinse the pasta well with cold water and chill promptly so the rotini stays springy instead of mushy. Store covered in the refrigerator for up to 4 days; it’s best after the 2-hour chill and the dressing can loosen as it sits. Freezing is not recommended because the vegetables and cheese change texture. For a lower-fat option, use part-skim mozzarella and light Italian dressing.