Karen's Pasta Salad Recipe

Name: Karen's Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces rotini pasta (not tri-color); 10 ounces grape tomatoes (more to taste, up to 16 ounces); 2 small green peppers, diced 1/2 inch; 4 stalks celery, sliced on bias 1/2 inch thick; 4 ounces black olives, sliced; ½ cup green olives, sliced (optional); 1 medium red onion, peeled and diced; 4 ounces pepperoni, sliced, and slices cut in half; 6 -8 ounces hard salami, sliced, and slices cut into quarters; 4 ounces provolone cheese, sliced, and slices cut into eight pieces; ¾ cup oil (use all vegetable or canola, or use a combination of EV olive oil and vegetable or canola); ½ cup red wine vinegar; 2 tablespoons sugar; 1 tablespoon dried oregano; 1 teaspoon salt (or more, to taste); 1 teaspoon pepper (or more, to taste)

Servings: persons

16 ounces rotini pasta (not tri-color)
10 ounces grape tomatoes (more to taste, up to 16 ounces)
2 small green peppers, diced 1/2 inch
4 stalks celery, sliced on bias 1/2 inch thick
4 ounces black olives, sliced
½ cup green olives, sliced (optional)
1 medium red onion, peeled and diced
4 ounces pepperoni, sliced, and slices cut in half
6 -8 ounces hard salami, sliced, and slices cut into quarters
4 ounces provolone cheese, sliced, and slices cut into eight pieces
¾ cup oil (use all vegetable or canola, or use a combination of EV olive oil and vegetable or canola)
½ cup red wine vinegar
2 tablespoons sugar
1 tablespoon dried oregano
1 teaspoon salt (or more, to taste)
1 teaspoon pepper (or more, to taste)

1
Salad:.
2
Cook rotini until not quite done barely al dente -- so the spirals are still very tight.
3
Rinse in cold water to stop the cooking.
4
(The marination of the salad in the dressing will finish cooking the pasta perfectly.)
5
Add remaining ingredients, being careful to separate each slice of meat and cheese when you add it.
6
Gently mix the dressing into the salad.
7
Marinate at least 6 hours before serving.
8
Dressing:
9
Mix all dressing ingredients together well by using a stick blender, whisk, or just a jar for shaking.
10
Taste before adding entire mixture to salad to adjust seasonings.
11
NOTE: (I frequently prepare a double batch of dressing as sometimes, after marinating in one recipe of dressing, it needs a bit more.
12
The remaining dressing is great on any salad, like fat slices of vine-ripened summer tomatoes with fresh basil, or a Greek salad with romaine, feta and olives.

1032

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 16 ounces rotini pasta (not tri-color), 10 ounces grape tomatoes (more to taste, up to 16 ounces), 2 small green peppers, diced 1/2 inch, 4 stalks celery, sliced on bias 1/2 inch thick, and more.

Yes, Karen's Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Karen's Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions