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Supreme Pasta Salad

Supreme pasta salad is an everything-but-the-kitchen-sink Italian deli-style pasta salad tossed with glossy Italian dressing, loaded with pepperoni, salami, ham, provolone, peppers, olives, and artichoke hearts. This crowd-pleasing party pasta salad gets its best texture after an hour of chilling so the flavors cling to every tri-color rotini bite.
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Prep Time 25 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Pasta and toppings
  • 1 lb tri-color rotini
  • 4 oz pepperoni halved
  • 4 oz salami strips
  • 4 oz ham cubed
  • 4 oz provolone cubed
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 0.5 red onion diced
  • 1 cup black olives sliced
  • 1 can (14 oz) artichoke hearts quartered
  • 1 cup cherry tomatoes halved
  • 0.25 cup pepperoncini sliced
  • 1.5 cups Italian dressing
  • 1 packet Italian dressing seasoning mix

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook tri-color rotini until al dente. Drain, rinse cold, and cool on a sheet pan.
Make the dressing
  1. Mix Italian dressing with the Italian dressing seasoning mix until combined. Let it sit briefly so the seasoning dissolves.
Assemble and chill
  1. Combine tri-color rotini, pepperoni, salami, ham, provolone, green bell pepper, red bell pepper, red onion, black olives, artichoke hearts, cherry tomatoes, and pepperoncini in a very large bowl. Pour the dressing over and toss well.
  2. Refrigerate the salad for at least 1 hour. Toss again before serving and adjust seasoning to taste.

Notes

Pro tip: rinse and fully cool the pasta so it doesn’t melt the provolone or turn the dressing cloudy. Store leftovers in a covered container in the refrigerator for up to 4 days; stir before serving again. Freezing isn’t recommended because the peppers and tomatoes soften after thawing. For a lighter option, use low-sodium Italian dressing and swap part-skim provolone while keeping the same amounts for the best texture.