No sad picnic salads allowed. This Party Pasta Salad is
hearty, briny, and bursting with good vibes—and it somehow always vanishes
before everything else on the buffet. Think Italian deli meets backyard
sunshine: ribbons of lettuce, juicy tomatoes, vibrant peppers, savory meats,
and just enough cheese to keep everyone happy.
🧺 Ingredients
Pasta & Salad
- 1 lb
short-cut pasta (rotini, penne, or farfalle all work)
- 1
large romaine lettuce, shredded
- 1 head
radicchio, thinly sliced
- 6 oz
spicy salami, chopped
- 3 oz
pepperoni, chopped
- 3 oz
prosciutto, torn
- 2 cups
cherry tomatoes, halved
- 1 cup
mixed pitted olives, roughly torn
- 1 red
bell pepper, chopped
- ½ cup
sliced pepperoncini
- 1 cup
fresh basil leaves
- 1 cup
mini mozzarella balls
- 1 cup
cubed provolone cheese
- ½ cup
shaved parmesan cheese
Vinaigrette
- ½ cup
extra virgin olive oil
- ¼ cup
champagne vinegar
- 2 tbsp
lemon juice
- 2 tsp
Dijon mustard
- 1 tbsp
fig preserves (or 2 tsp honey)
- 1
small shallot, finely chopped
- 2
cloves garlic, finely chopped
- ½ cup
fresh herbs (basil, oregano, dill)
- Sea
salt, pepper, and chili flakes to taste
🥣 Instructions
- Cook
the pasta until al dente, then rinse under cold water to stop the
cooking.
- Whisk
together all vinaigrette ingredients in a jar or bowl until
emulsified.
- Combine lettuce,
radicchio, meats, tomatoes, pepper, olives, cheeses, and herbs in a large
serving bowl.
- Toss
with the pasta and drizzle the vinaigrette all over. Mix until
every little curl of pasta shines.
- Finish
with shaved parmesan and an extra sprinkle of chili flakes or
basil for color.
🍋 Tips & Swaps
- Make
ahead: It tastes even better after chilling a few hours.
- Meatless
version: Skip the charcuterie and add extra grilled veggies or
chickpeas.
- Leftovers: Store
airtight for up to 2 days—though it rarely lasts that long!
Tags:
Food