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During the busy holiday season, it is important to have meals you can prep ahead of time and use on numerous occasions. This easy Cold Pizza Pasta Salad can make a delicious side dish, entree, and be part of your meal prep.
It is November and our schedule is already filling up quickly. The next 2 months are filled with dinner parties, family gatherings, hosting friends and traveling to visit relatives. This means we are stocked up on food for entertaining more than ever.
We like to have recipes that are prepped a few days early and products that can double as snacks and ingredients. Margherita® cracker cut products from the local deli section of the grocery store are the perfect example. The high-quality dry sausage products are great for snacking, appetizers, and recipes.
Cold pastas are great for side dishes, pot luck style dinners and even meal prepping. For this recipe, I use Margherita® Hard Salami and Margherita® Thick Sliced Pepperoni. You could also use Margherita® Genoa Salami and/or Margherita® Italian Dry Salami.
Easy Cold Pizza Pasta Salad Recipe
(Scroll down for printable recipe card)
- 12oz tri-color rotini pasta
- 4oz Margherita Hard Salami
- 4oz Margherita Thick Sliced Pepperoni
- ½ cup diced red onion
- 1 cup diced bell peppers (variety of red, yellow, green)
- 8-10 grape tomatoes
- sliced black olives (2.25oz can), drained and rinsed
- ¾ olive oil
- ¼ cup red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon dried basil
- 1 tablespoon granulated garlic
- 1 cup shredded mozzarella cheese
- fresh parsley, chopped
- fresh parmesan cheese, grated
In a large pot, bring water to a boil. Add pasta and cook for approximately 8 minutes until firm, or al dente.
Strain pasta and place in the fridge for 15 to 30 minutes to cool down.
While pasta cools, cut salami and pepperoni into thin strips (julienne).
Make the dressing by mixing oil, vinegar, lemon juice, sugar, salt, dried basil, and granulated garlic in a bowl.
In a large serving bowl, mix the dressing with the cold pasta noodles. Add the vegetables, deli meat, and shredded cheese. Gently mix to thoroughly combine.
Top with fresh parsley and parmesan cheese.
Serve or store in the refrigerator for 3-5 days.
It makes a great dish for a holiday pot luck and a side dish at your next gathering and since you can make it ahead of time, it really helps during the busy holiday season. I also use the cold pasta salad for meal prep on busy weeks (lunch and/or dinners). It is extremely versatile, making it a must-have recipe to keep on hand.
- 12oz tri-color rotini pasta
- 4oz Margherita® Hard Salami
- 4oz Margherita® Thick Sliced Pepperoni
- ½ cup diced red onion
- 1 cup diced bell peppers (variety of red, yellow, green)
- 8-10 grape tomatoes
- sliced black olives (2.25oz can), drained and rinsed
- ¾ olive oil
- ¼ cup red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon dried basil
- 1 tablespoon granulated garlic
- 1 cup shredded mozzarella cheese
- fresh parsley, chopped
- fresh parmesan cheese, grated
- In a large pot, bring water to a boil. Add pasta and cook for approximately 8 minutes until firm, or al dente.
- Strain pasta and place in the fridge for 15 to 30 minutes to cool down.
- While pasta cools, cut salami and pepperoni into thin strips (julienne).
- Make the dressing by mixing oil, vinegar, lemon juice, sugar, salt, dried basil, and granulated garlic.
- In a large serving bowl, mix dressing with the cold pasta noodles. Add the vegetables, deli meat, and shredded cheese. Gently mix to thoroughly combine.
- Top with fresh parsley and parmesan cheese. Serve or store in the refrigerator for 3-5 days.
Find more delicious Margherita recipes here.