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Supreme Italian Pasta Salad

Supreme Italian Pasta Salad

Charlotte Hancey
It's called "supreme" because this pasta salad has everything in it like crispy vegetables, peperoncini, olives, cheeses, salami, fresh herbs and the best homemade Italian vinaigrette. This is the best Italian pasta salad!
5 from 4 votes
Prep Time 30 mins
Cook Time 10 mins
Course Side Dish
Cuisine Italian
Servings 12


  • 16 oz rotini or farfalle pasta
  • 1 1/2 cups fresh broccoli florets
  • 1 bell pepper, diced
  • 1 cucumber, diced (remove seeds)
  • 1 cup tomatoes (any kind), diced or sliced
  • 6 oz can whole small pitted black olives, drained
  • 1/2 cup peperoncini peppers, diced
  • 4 oz salami, sliced into strips
  • 8 oz mozzarella, cubed
  • 1/3 cup fresh parsley, chopped
  • 1/3 cup fresh basil, torn or julienned

For the vinaigrette:

  • 1/4 cup white or red wine vinegar
  • 1/4 cup fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 5 cloves fresh garlic, minced
  • 2 teaspoons granulated sugar
  • 2 teaspoons Italian seasoning
  • 1/3 cup freshly grated parmesan
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup extra virgin olive oil


  • Cook pasta according to package directions. Rinse with cold water, drain, and place in a large mixing bowl.
  • Add broccoli, bell pepper, cucumber, tomatoes, olives, peperoncini, salami, mozzarella, parsley and basil to bowl.
  • In another mixing bowl, whisk together vinegar, lemon juice, Dijon, garlic, sugar, Italian seasoning, Parmesan, salt and pepper. Drizzle in olive oil while continuing to whisk. Once combined, pour over pasta and vegetables. Toss to combine.
  • Cover and refrigerate until ready to serve. Will keep, refrigerated, for up to 5 days.
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