Deli-style Pasta Salad

Like many recipes in my card box – I’m not sure where this deli-style pasta salad originated from. I’m pretty sure it was shared with me years ago, while moving from state to state with the military every 2 to 4 years. I would make friends with the other Coast Guard wives at each new location, and share recipes, as well as child-rearing tips! Most of us were stay at home moms back then – in the 80s and 90s – so this was a great way to make friends. I may not know who gave me each one of these recipes, but they certainly have stood the test of time for me. That box contains memories, as well as great food ideas.

This pasta salad is colorful, and full of the flavors of an Italian salad. I think this is better than a deli store salad, since it’s fresh, and you can include the ingredients that you like best, and leave out those that you don’t.

To get started, choose your pasta. I used a package of fresh cheese tortellini in the refrigerated section of my grocery store. The original recipe calls for a box of tri-color spiral pasta. For sure, you can use any kind of pasta you like, fresh or dry, including penne, spaghetti, elbows – the choices are endless really. I will say the colored pasta really does add to the eye appeal of this salad!

Recipe (serves 8-10)
16 -20 oz package of pasta, cooked according to pkg instructions, then drained. Pour into a large salad bowl.

Add the following, in any amount you like, and cut any way you like.

1/4 lb genoa salami, or ham
1/4 lb provolone cheese
Sliced pepperoni
1/2 c sun dried tomatoes in olive oil, chopped
8 oz small fresh bococcini mozzarella balls, sliced in half
1 c marinated artichoke hearts,
1/2 c sliced black olives
1 small red onion
1 small cucumber
1/2 green pepper
1/2 red pepper
1/4 c chopped fresh parsley
1/4 c grated parmesan cheese

Toss to combine.