Get together Pasta Salad. – Half Baked Harvest

Party Pasta Salad – the dish every summer gathering needs. Tossed in a herby vinaigrette, this pasta salad is a mix of deli meats, sweet cherry tomatoes, fresh basil, creamy mozzarella, cubes of provolone, and lots of shaved parmesan. It’s a bit of a kitchen sink situation—in the best way. Just mix up the vinaigrette, toss it with your favorite pasta, and add everything else. Easy, delicious, and always a crowd favorite!

Summer, for me, is pasta salad season. And this is the one I return to time and time again. It’s inspired by my dad’s simple pasta salad—the one he made on repeat during warm Cleveland nights. He’d toss hot pasta with whatever was growing in his backyard garden and whatever was hanging out in the fridge. Bell peppers, broccoli, cherry tomatoes, and fresh basil were staples. Always rotini. Always lots of cheddar cheese. And always seasoned simply with olive oil, salt, pepper, and a few chili flakes.

I included a version of his pasta salad in the original Half Baked Harvest Cookbook, and there’s a slightly updated take on the site, too.

But this one—this is my party version. Still Dad’s salad at its core, but loaded up with deli meats and three cheeses. It’s what I make for every summer party and keep on repeat through early fall for game days.

It’s so good, so simple, and truly impossible to mess up.

These are the details

Ingredients – Party Pasta Salad

Ingredients – for the vinaigrette 

• olive oil
• champaign vinegar
• lemon juice
• dijon mustard
• fig preserves or honey
• shallots
• garlic
• fresh herbs, I like the combination of basil/oregano/dill
• chili flakes

Tools 

For this recipe, you’ll need a baking dish, a large pot, a salad bowl, plus all the usuals: a cutting board, a knife, and a spatula!

Steps

Step 1: Make the Dressing

I like to start with the dressing so it’s ready to go when the pasta’s hot. I use olive oil, champagne vinegar or something fruity like peach vinegar—red wine vinegar works great too. Then add lemon juice, a touch of Dijon, and a spoonful of fig preserves (I use this all the time in vinaigrettes!). Honey works as a sub if you prefer.

Mix in grated garlic, finely chopped shallots, and a handful of fresh herbs—or dried if that’s what you’ve got. I love a combo of basil, oregano, and dill. Season it up with salt, pepper, and a pinch of chili flakes.

Tip: I always double the dressing and keep the extra in the fridge. It’s so handy to have for quick salads all week—especially in the summer!

Step 2: Cook the Pasta and Toss with Dressing

Boil off your favorite short-cut pasta—any shape works, but I love rotini, fusilli, or shells for pasta salad. Once the pasta is cooked, drain it and add it straight into a large bowl while it’s still steaming hot.

Toss the hot pasta with the vinaigrette. The heat helps soak up all that herby flavor—this step makes a big difference!

Step 3: Add Everything In

Now comes the fun part—just add everything in! Romaine, radicchio, sliced salami and pepperoni (or prosciutto if you want), cherry tomatoes, olives, all three cheeses (mozzarella, provolone, and shaved parmesan—don’t skip them!), bell peppers, pepperoncini, and lots of fresh basil.

Give it a big toss and serve it up right away—or stash it in the fridge and serve later. You can even make this a full day ahead. The flavors only get better!

What I Love

This salad uses the best of summer—sweet cherry tomatoes, colorful bell peppers, crisp greens, fresh basil, and big bold flavor. It’s perfect if you’ve got a garden full of tomatoes or just stocked up at the market.

I hope you love this pasta salad as much as I do—it’s such a go-to all summer long!

Looking for other great pasta salad recipes? Here are some favorites:

Pesto Chicken, Corn, and Avocado Bacon Pasta Salad

Avocado Caprese Pasta with Grilled Broccoli Rabe

Corn, Tomato, and Avocado Pasta Salad

Grilled Lemon Herb Chicken Avocado Orzo Salad with Honey Mustard Bacon Dressing

Lastly, if you make this Party Pasta Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!