Go Back

Supreme Pasta Salad

Supreme salad made with tri-color rotini, lots of deli meats, melty mozzarella cubes, crunchy vegetables, and creamy Italian dressing. Chilled for a loaded, tangy crowd-pleaser texture—ideal for potlucks and make-ahead lunches.
Print Recipe Pin Recipe
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
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb tri-color rotini pasta Cook until just tender so it stays firm after chilling.
  • 8 oz salami Cube for bite-size pieces.
  • 8 oz pepperoni Quarter pieces so they distribute evenly.
  • 8 oz mozzarella cheese Cube so it doesn’t melt into the dressing.
  • 1 cup cherry tomatoes Halve for juicy bursts.
  • 1 cup cucumber Dice for crisp texture.
  • 1 cup black olives Slice for tangy, even bites.
  • 1 cup green bell pepper Dice into small pieces.
  • 0.5 cup red onion Dice finely to mellow in the fridge.
  • 1 cup Italian dressing Use your favorite creamy Italian dressing.
  • 0.25 cup Parmesan cheese Grate for best mixability.
  • 1 tbsp Italian seasoning Boosts the classic deli-salad flavor.
  • Salt To taste.
  • pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Cook and chill the pasta
  1. Cook the tri-color rotini pasta according to package directions until just tender, then drain and rinse with cold water to stop the cooking.
  2. Spread the pasta on a sheet pan in a single layer so it cools quickly before mixing.
Build the salad
  1. In a large bowl, combine the pasta, salami, pepperoni, mozzarella, cherry tomatoes, cucumber, black olives, green bell pepper, and red onion.
  2. Add Italian dressing, Parmesan cheese, and Italian seasoning, then toss until everything is evenly coated with creamy dressing.
  3. Season with salt and pepper to taste and toss again to distribute.
Refrigerate
  1. Refrigerate for at least 2 hours, tossing occasionally, so the flavors meld and the vegetables stay crisp.
  2. Before serving, check the texture and add more dressing if needed to recoat the pasta.

Notes

Pro tip: rinse the hot pasta under cold water and cool it before combining—this keeps the mozzarella cubes intact and prevents a mushy salad. Store covered in the refrigerator for up to 4 days; the salad can be frozen only if you’re okay with softer vegetables (best enjoyed fresh within the fridge window). For a lighter option, swap to reduced-fat Italian dressing and use part-skim mozzarella while keeping the same mix-ins.