Deli Style Pasta Salad Recipes

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DELI-STYLE PASTA SALAD



Deli-Style Pasta Salad image

Pasta provides a base for this tongue-tingling make-ahead salad. It has lots of fresh and satisfying ingredients topped with a flavorful dressing. This pasta salad is terrific to serve to company or take to a potluck. - Joyce McLennan, Algonac, Michigan

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 19

7 ounces tricolor spiral pasta
6 ounces thinly sliced hard salami, julienned
6 ounces provolone cheese, cubed
1 can (2-1/4 ounces) sliced ripe olives, drained
1 small red onion, thinly sliced
1 small zucchini, halved and thinly sliced
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/4 cup minced fresh parsley
1/4 cup grated Parmesan cheese
1/2 cup olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
1-1/2 teaspoons ground mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
Dash pepper
2 medium tomatoes, cut into wedges

Steps:

  • Cook the pasta according to package directions; rinse in cold water and drain. Place in a large bowl; add the next 9 ingredients. , In a jar with tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well. , Pour over salad; toss to coat. Cover and chill for 8 hours or overnight. Toss before serving. Garnish with tomatoes.

Nutrition Facts : Calories 273 calories, Fat 18g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 536mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.

DELI-STYLE ITALIAN PASTA SALAD



Deli-Style Italian Pasta Salad image

When I'm having weekend guests, I make this salad the day before they arrive. The flavors blend wonderfully when it is chilled overnight, and it keeps well for several days. It's also a great dish to take along to a picnic or potluck. -Jill Evely, Wilmore, Kentucky

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 9

1 package (16 ounces) tricolor spiral pasta
2 medium plum tomatoes, seeded and julienned
8 ounces sliced salami, julienned
8 ounces provolone cheese, julienned
1 small red onion, thinly sliced and separated into rings
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup grated Parmesan cheese
1 bottle (8 ounces) Italian salad dressing

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. , In a large bowl, combine the pasta, tomatoes, salami, provolone cheese, onion, olives and cheese. Add dressing; toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 381 calories, Fat 21g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 1158mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.

DELI-STYLE PASTA SALAD



Deli-Style Pasta Salad image

This is an authentic deli-style recipe for pasta salad, it's great to take to potlucks or just to have at any time or any season. I sometimes add in some feta in place of the Parmesan cheese, I usually double up on the dressing ingredients, plan ahead this needs to chill for 8 hours or up to 24 hours --- please do not omit the salami that is what makes this salad!

Provided by Kittencalrecipezazz

Categories     < 30 Mins

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 18

1 (7 ounce) package tri-color spiral pasta
6 ounces hard salami, thinly sliced
6 ounces provolone cheese, cubed
2 1/4 ounces ripe olives, sliced and drained
1 small red onion, thinly sliced
1 small zucchini, halved and thinly sliced
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1/4 cup fresh parsley, minced
1/4 cup parmesan cheese, grated
1/2 cup olive oil or 1/2 cup vegetable oil
1/4 cup cider vinegar or 1/4 cup red wine vinegar
1/4 teaspoon garlic powder (or to taste, or use a small amount of fresh minced)
1 1/2 teaspoons prepared mustard or 1 teaspoon mustard powder
1 teaspoon dried basil
1 teaspoon dried oregano (or to taste)
salt and pepper
2 -4 teaspoons sugar (optional)

Steps:

  • Cook pasta according to directions; rinse in cold water, drain.
  • Place the cooked pasta in a large bowl.
  • Toss with 1-2 tbsp olive oil (to prevent pasta from sticking and drying out, this is optional).
  • Add the next 9 ingredients, with the Parmesan cheese; toss to combine.
  • In a jar with a tight fitting lid, combine oil, vinegar, garlic powder, mustard, basil, oregano, salt and pepper; shake well to combine.
  • Add in sugar if you find that the dressing is too strong.
  • Pour over the salad; toss to coat well.
  • Cover, and chill for 8 or more hours, (overnight is even better).
  • Toss again before serving.

Nutrition Facts : Calories 272.9, Fat 18.4, SaturatedFat 5.4, Cholesterol 18, Sodium 339.9, Carbohydrate 17.8, Fiber 1.4, Sugar 1.3, Protein 9.3

ITALIAN DELI PASTA SALAD



Italian Deli Pasta Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 11

Kosher salt
1 pound penne
1/3 cup mayonnaise
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 16-ounce jar giardiniera, drained and chopped
5 ounces provolone cheese, diced (1 cup)
5 ounces salami, diced (1 cup)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and let cool to room temperature.
  • Meanwhile, mix the mayonnaise, olive oil and red wine vinegar in a large bowl. Add the pasta and toss well. Add the giardiniera, provolone, salami, parsley and basil; toss well and season with salt and pepper.

CHEF JOHN'S CLASSIC MACARONI SALAD



Chef John's Classic Macaroni Salad image

Whether it's sitting next to some smoky ribs or just a humble hot dog, this deli-style macaroni salad will always be a crowd favorite, as long as you pay attention to a few key details.

Provided by Chef John

Categories     Salad     100+ Pasta Salad Recipes     Macaroni Salad Recipes

Time 4h33m

Yield 12

Number Of Ingredients 16

1 cup mayonnaise
¼ cup white vinegar
2 tablespoons Dijon mustard
2 teaspoons kosher salt, or more to taste
½ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
1 tablespoon white sugar, or more to taste
1 cup finely diced celery
¾ cup diced red bell pepper
½ cup grated carrot
½ cup chopped green onions, white and light parts
¼ cup diced jalapeno pepper
¼ cup diced poblano pepper
1 (16 ounce) package uncooked elbow macaroni
1 tablespoon mayonnaise
1 tablespoon water

Steps:

  • Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress.
  • Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.
  • Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
  • Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.

Nutrition Facts : Calories 294.5 calories, Carbohydrate 32 g, Cholesterol 7.4 mg, Fat 16.1 g, Fiber 1.9 g, Protein 5.4 g, SaturatedFat 2.4 g, Sodium 508.1 mg, Sugar 3.2 g

DELI-STYLE PASTA SALAD



Deli-Style Pasta Salad image

This keeps for several days and is better as each day passes. Wonderful for weekend guests, potluck or a picnic.

Provided by keen5

Categories     Potluck

Time 23m

Yield 12 serving(s)

Number Of Ingredients 9

1 (16 ounce) package tri-color spiral pasta
2 medium plum tomatoes, seeded and julienned
8 ounces sliced salami, julienned
8 ounces provolone cheese, julienned
1 small red onion, thinly sliced and separated into rings
1 (5 3/4 ounce) jar stuffed olives, drained and sliced
1 (2 1/4 ounce) can sliced ripe black olives, drained
1/4 cup grated parmesan cheese
1 (8 ounce) bottle Italian salad dressing

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water.
  • In a large bowl, combine the pasta, tomatoes, salami, cheese, onion, olives and Parmesan cheese.
  • Add dressing and toss to coat.
  • Cover and refrigerate for several hours or overnight.

DELI PASTA SALAD



Deli pasta salad image

Simple storecupboard pasta salad with sunny Mediterranean flavours

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 9

300g farfalle (pasta bows)
200g frozen peas
1 large tomato
10 sundried tomatoes in oil
2 tbsp olive oil
2 tsp white wine vinegar
1 garlic clove
large handful fresh basil leaves
85g pack prosciutto or salami

Steps:

  • COOK THE PASTA: Boil the pasta in salted water for 8 minutes then add the peas, return the water to the boil and cook for 2 minutes more until the pasta and peas are tender. Tip into a colander over the sink, cool the pasta and peas under the cold tap then drain really well.
  • MAKE THE DRESSING: While the pasta is boiling roughly chop the tomato and put in a food processor with half the sun-dried tomatoes, the olive oil, vinegar, garlic and about 8 basil leaves. Season with plenty of salt and freshly ground pepper then whizz until smooth. Tip into a large salad bowl.
  • TOSS AND SERVE: Add the pasta and peas to the dressing, roughly slice the rest of the sun-dried tomatoes and add to the pasta with the remaining basil leaves. Tear in the prosciutto or salami and toss everything together. Pile into bowls and, if possible, eat outside.

Nutrition Facts : Calories 426 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 1.68 milligram of sodium

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