Creamy Italian Pasta Salad

Creamy Italian Pasta Salad

This Creamy Italian Pasta Salad is one of our go-to recipes for summer cookouts and potluck dinners.

The phrase, “a meal in itself” definitely applies to this hearty pasta salad. It is loaded with chunks of Italian deli meats and cheeses, olives, red onion, chick peas, pepperoncini, roasted red peppers, jarred fried peppers, and grape tomatoes – all tossed among tender cork screw-shaped pasta in a homemade (and absolutely fantastic) Creamy Italian Dressing.

You can, of course, swap in different deli meats and cheeses of your choosing in this Creamy Italian Pasta Salad, but the combination of flavors in today’s recipe is one of our favorites.  We used sweet capicola, Genoa salami, and baked deli ham, plus sharp Provolone cheese.  Ask your deli to slice single, thick quarter-pound slices of each meat and cheese so you can then cut them into cubes for tossing into this salad.

When ready to serve – just toss the pasta, meats, cheese, veggies and dressing together, then place in a serving bowl.  We topped our Creamy Italian Pasta Salad with quartered hard-boiled eggs, and some crispy fried prosciutto in the center.  (That crispy salty contrast is wonderful against the creaminess of the pasta and other ingredients.)

You can serve this Creamy Italian Pasta Salad as is – but we love to serve this with more of that delicious Creamy Italian Dressing on the side. Then, drizzle more of the dressing over your served pasta salad.  Enjoy!

PrintCreamy Italian Pasta Salad

★★★★★

5 from 1 reviews

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Ingredients

  • 8 ounces dry Cavatappi pasta (cork screw shaped with ridges)
  • 3 hard boiled eggs (see here)
  • 1 tablespoon olive oil to fry the Prosciutto
  • ¼ pound sweet capicola (ask deli to slice one, ¼ pound piece)
  • ¼ pound Genoa salami (ask deli to slice one, ¼ pound piece)
  • ¼ pound baked ham (ask deli to slice one, ¼ pound piece)
  • ¼ pound sharp Provolone cheese (ask deli to slice one, ¼ pound piece)
  • ¼ cup sliced red onion cut against the grain, see tip in notes section below
  • 12-24 whole pepperoncini, depending on size
Read the whole recipe on A Family Feast