3 Pasta Salad Recipes You Need to Try (Italian Grinder, Dill Pickle & Street Corn Pasta Salads)

Ingredients

• 12 oz Fusilli Pasta (dry, uncooked)
• 8 oz Turkey Pepperoni (sliced ¼‑inch thick, cut into quarters)
• 4 oz Ham (thinly sliced, cut into bite‑size pieces)
• 8 oz Provolone Cheese (cut into small cubes)
• 1 English Cucumber (seedless, diced)
• ½ Red Onion (small, finely diced)
• ½ Bell Pepper (any color, diced)
• 1 cup Grape Tomatoes (halved)
• ½ cup Olives (pitted, sliced)
• ½ cup Marinated Sliced Peppers (sliced thin)
• 2 tablespoons Dijon Mustard
• 2 tablespoons Red Wine Vinegar
• ¼ cup Olive Oil (extra‑virgin preferred)
• ½ teaspoon Garlic Powder
• ½ teaspoon Dried Oregano
• ¼ teaspoon Crushed Red Pepper Flakes (adjust to taste)
• 2 tablespoons Parmesan Cheese (freshly grated)
• ½ teaspoon Sugar (pinch to balance acidity)
• 1 teaspoon Salad Supreme Seasoning (store‑bought Italian seasoning blend)
• ½ teaspoon Salt
• ¼ teaspoon Black Pepper (freshly ground)

Instructions

1. Boil the Pasta

   Fill a large pot with water, add a generous handful of salt (like the ocean), and bring to a rolling boil. Add the fusilli and stir immediately to prevent sticking. Cook until al dente, about 9‑11 minutes.

   Time: PT10M

   Temperature: boiling

2. Shock and Drain

   Drain the pasta in a colander and rinse briefly under cool running water—just enough to stop the cooking and keep the noodles separate.

   Time: PT2M

3. Prep Meats and Cheese

   Slice the turkey pepperoni into ¼‑inch strips and cut into quarters. Slice the ham similarly. Cube the provolone cheese into bite‑size pieces.

   Time: PT5M

4. Chop the Veggies

   Dice the English cucumber (seeds removed), red onion, bell pepper, and halve the grape tomatoes. Slice olives and marinated peppers thinly.

   Time: PT8M

5. Make the Dressing

   In a small bowl whisk together Dijon mustard, red wine vinegar, olive oil, garlic powder, dried oregano, crushed red pepper, salt, black pepper, a pinch of sugar, and Salad Supreme seasoning. Stir in a tablespoon of grated Parmesan for extra umami.

   Time: PT5M

6. Combine All Ingredients

   In the large mixing bowl, combine the cooled pasta, meats, cheese, and all chopped vegetables. Pour the dressing over the mixture and toss gently until every noodle is coated.

   Time: PT5M

7. Chill and Serve

   Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld. Give a quick toss before serving.

   Time: PT30M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

3g

Ingredient Substitutions

• Instead of Fusilli Pasta: Rotini, Farfalle
• Instead of Turkey Pepperoni: Salami, regular pepperoni
• Instead of Ham: Cooked chicken breast, turkey breast
• Instead of Provolone Cheese: Mozzarella, Monterey Jack
• Instead of English Cucumber: English cucumber, seedless Persian cucumber
• Instead of Red Onion: white onion, shallots
• Instead of Bell Pepper: red pepper, yellow pepper
• Instead of Grape Tomatoes: cherry tomatoes, diced roma tomatoes
• Instead of Olives: green olives, black olives
• Instead of Marinated Sliced Peppers: roasted red peppers, jarred banana peppers
• Instead of Dijon Mustard: spicy brown mustard
• Instead of Red Wine Vinegar: white wine vinegar, apple cider vinegar
• Instead of Olive Oil: vegetable oil, avocado oil
• Instead of Garlic Powder: fresh minced garlic (1 clove)
• Instead of Dried Oregano: Italian seasoning
• Instead of Crushed Red Pepper Flakes: cayenne pepper
• Instead of Parmesan Cheese: Romano cheese, Pecorino
• Instead of Sugar: honey (¼ tsp)
• Instead of Salad Supreme Seasoning: Italian seasoning

Equipment Needed

• Large Pot
• Colander
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Large Mixing Bowl
• Whisk or Fork
• Tongs (optional)

Critical Steps — Do Not Skip

• Cooking the pasta al dente in rolling boiling water.
• Rinsing the pasta just enough to stop cooking without chilling it completely.
• Emulsifying the dressing so that oil and acid stay combined.

Chef Tips from the Video

• Use a pasta shape with ridges (like fusilli or rotini) so the dressing clings better.
• Add a handful of fresh basil or parsley right before serving for a bright finish.
• If you like extra crunch, toss in toasted pine nuts or sliced almonds.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Not recommended; texture of pasta will become mushy.

Room temperature: Do not leave out for more than 2 hours.

Make-Ahead Tips

• Prepare the dressing a day ahead and store in a sealed jar.
• Keep the pasta and dressing separate until just before serving to maintain texture.

Frequently Asked Questions