Pasta salad mixed with all your Italian deli favorites like provolone cheese, salami, giardiniera, fresh herbs and more all in a tangy dressing.
I'm a huge fan of pasta salad in the summer because it's super easy to make and I can just use whatever I have on hand. Usually I throw together some pasta, cheese, salted cured meats, and any veggies around and put them in an Italian style vinaigrette.
When reading a food magazine I saw a recipe for Italian Deli Pasta Salad. It started out the same as my traditional pasta salads with salami and provolone cheese. Then came the twists.
The first was that you use an entire jar of giardiniera. I don't know how much you know about this but it's pickled vegetables in vinegar. Sometimes it's a little spicy, sometimes it's not. Most often it has carrots, cauliflower, peppers, pickles, and celery. I love the low key spice and bit of tang it gives to everything it's in.
Then there's the dressing. At first glance it's vinegar and olive oil with fresh herbs. Pretty much the same thing I make all the time. But then there's the addition of mayonnaise. Say what?
You heard me correct. There is mayonnaise mixed in with the red wine vinegar and olive oil. I thought this was really weird but after whisking it together it totally works. It makes for a creamy vinaigrette that is so perfect for this side dish.
I used oregano and parsley. as my herbs because I have them growing in the garden but the recipe calls for basil and parsley. I didn't use basil because my husband doesn't like it. In addition to the fresh herbs I also added in two teaspoons of Penzey's sandwich sprinkle but you don't have to do that though it adds amazing flavor.
I knew this was going to be a hit and I was right. After eating it for 3 days my husband asked me to make more right away. It really is good and has such a nice variety of ingredients. You can also change it up by changing the meat, cheese, or herbs to make it your own.
Pro Tips & Substitutions:
- This recipe is easily doubled or tripled if you are having a big party. You can even add multiple types of meat in cheese for bigger servings.
- Instead of salami try pepperoni, soppressata, or capocollo.
- Instead of provolone cheese try asiago, fontina, or mozzarella.
- Take the pasta out when it is al dente so that it holds up well to the toppings and dressing.
- 1 lb. bow tie pasta
- ¼ c. mayonnaise
- ¼ c. red wine vinegar
- ¼ c. olive oil
- 1 (16 oz) jar giardiniera, drained and chopped
- 5 oz. provolone cheese, diced
- 5 oz. salami, diced
- ¼ c. fresh oregano, chopped
- ¼ c. fresh parsley, chopped
- 2 teaspoons Penzey's sandwich sprinkle (optional)
- 1 t. sea salt
- 1 t. black pepper
- 1 t. garlic powder
- Cook the pasta according to the package directions. Drain and let cool.
- Meanwhile, whisk together the mayonnaise, red wine vinegar, and olive oil in a large bowl. Add the pasta and toss to coat.
- Add in the giardiniera, provolone, salami, oregano, parsley, sandwich sprinkle (if using), salt, pepper, and garlic. Toss well.
- Refrigerate for at least 1 hour before serving.
Recipe adapted from Food Network
Amount Per Serving: Calories: 337Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 34mgSodium: 806mgCarbohydrates: 21gFiber: 2gSugar: 1gProtein: 12g
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