Go Back

Supreme Pasta Salad

Supreme pasta salad is an ultimate loaded pasta salad with cubed mozzarella, salami and pepperoni, crunchy vegetables, and a creamy Italian dressing coating. This easy crowd-pleaser gets even better after a 2-hour chill for a thick, flavorful bite.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Supreme pasta salad
  • 1 lb tri-color rotini pasta
  • 8 oz salami, cubed
  • 8 oz pepperoni, quartered
  • 8 oz mozzarella cheese, cubed
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup black olives, sliced
  • 1 cup green bell pepper, diced
  • 0.5 cup red onion, diced
  • 1 cup Italian dressing
  • 0.25 cup Parmesan cheese, grated
  • 1 tbsp Italian seasoning
  • 0.25 salt to taste
  • 0.25 black pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and cool the pasta
  1. Bring a Dutch oven of water to a boil and cook tri-color rotini pasta according to package directions. Drain and rinse with cold water until cool, then spread on a sheet pan to prevent sticking.
Assemble the salad
  1. In a large bowl, combine pasta, salami, pepperoni, mozzarella, tomatoes, cucumber, olives, bell pepper, and red onion. Toss just to distribute the ingredients evenly.
Dress and season
  1. Add Italian dressing, Parmesan cheese, and Italian seasoning to the bowl, then toss until everything is coated. Season with salt and black pepper to taste.
Chill before serving
  1. Refrigerate for at least 2 hours, tossing occasionally so the dressing clings to the pasta. If it seems dry before serving, toss again with a little more Italian dressing.

Notes

For the best texture, rinse the pasta thoroughly with cold water so it stops cooking and doesn’t clump. Store in the refrigerator 3–4 days in a sealed container; freezer not recommended because the vegetables and cheese can soften after thawing. For a lighter option, use reduced-fat mozzarella and a reduced-sugar Italian dressing (you’ll still get the same loaded, creamy coating).