This is my absolute favorite pasta salad ever.
When I first started making this pasta salad, I called it antipasto pasta salad. I called it that until I served it at a barbeque and my mom mentioned that she thought I should call it Manhattan deli salad. Said told me that when we lived up North, there was a popular salad just like it by that name. I decided then and there to change it!
With hunks of salami, pepperoni, and Asiago cheese, it's hearty enough to enjoy on its own, but also makes a great accompaniment to hoagies, burgers, hot dogs, or barbeque ribs.
This is one very important thing to note about this pasta salad.
The Asiago is key! I highly suggest not substituting it.
You can find it in the fancy cheese case or at the deli counter. The deli counter can cut it into a few thick slices about a half of an inch thick (same goes for the salami and pepperoni), which makes it easy to cut into cubes.
This one's a winner, friends! I hope you love it as much as I do!
HOW TO MAKE MANHATTAN DELI PASTA SALAD
Manhattan Pasta Salad is made by combining cooked rotini pasta, cubed salami and pepperoni, cubed asiago cheese, chopped bell peppers, and chopped tomatoes. It is mixed with an Italian dressing.WHAT IS ASIAGO CHEESE?
Asiago cheese is a cow's milk cheese that has a similar flavor to parmesan cheese. Fresh Asiago cheese has a creamier texture than parmesan cheese, but gets firmer with age. It's the perfect choice for this pasta salad!
CAN MANHATTAN DELI SALAD BE ADE IN ADVANCE?
Yes! Manahattan Deli Pasta Salad can be made the day before you are planning to serve it. Store overnight in the refrigerator and len let the pasta salad sit on the counter for a half an hour before serving.HOW LONG DOES MANHATTAN DELI SALAD LAST IN THE FRIDGE?
This recipe makes a big bowl of pasta salad! Store leftoveres covered in the refrigerator for 3-4 days.
MORE SIDE DISH SALAD RECIPES
Looking for more tasty side dish salads? Check out some of my favorites from the archives:
If you try this recipe, I'd love to know what you think in the comments below. Enjoy!
Manhattan Deli Pasta Salad
Manhattan Deli Pasta Salad is a cold pasta salad recipe packed with hunks of Asiago cheese, salami, pepperoni, and fresh veggies. It has the best Italian olive oil and vinegar dressing!
prep time: cook time: 0total time: 20 MIN
INGREDIENTS
1 lb rotini pasta
1/2 lb Genoa salami, cubed
1/2 lb pepperoni, cubed
3/4 lb Asiago cheese, cubed
1 red, yellow, or orange bell pepper, diced
1 green bell pepper, diced
1 pint cherry tomatoes, halved
1 (2.25 ounce) can of sliced black olives, drained
PASTA SALAD DRESSING
1 (0.7 ounce) packet of dry Italian salad dressing mix
3/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup finely chopped fresh parsley
2 tablespoons dried oregano
2 tablespoons parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon pepper
INSTRUCTIONS
1. Cook pasta according to the package directions. Drain and run the pasta under cold water in a colander to cool the pasta.
2. In a large bowl, combine cooled pasta, cubed salami, cubed pepperoni, cubed Asiago cheese, chopped green pepper, chopped red pepper, and chopped tomatoes.
3. In a small bowl, whisk together olive oil, vinegar, Italian dressing mix, dried oregano, parsley, parmesan cheese, salt, and pepper.
4. Pour the dressing over pasta salad and stir well to coat the pasta with the dressing. Chill in the refrigerator for one hour before serving.
NOTES
Make sure your cubes are not too big! You want the Asiago, pepperoni, salami, and vegetables to all be small cubes somewhere between a 1/4-inch and a 1/2-inch thick.
Total time does not include chilling time.
Recipe and photos updated 3/3/21.
Author: Becky
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Delicious pasta salad!! Thanks for sharing.
ReplyDeleteJust a quick question, does this last well in the fridge? It looks delicious. I like to make salads that sit well for a few days so I can have it with sandwiches and for lunch, and I have never had especially good luck with cheese. Thanks!
ReplyDeleteHey there, Maggy! Yes, it does great in the fridge! I totally look forward to the leftovers whenever I make it. As long as you cube the cheese into hunks, it'll do great. It's a hard enough cheese that it holds up well to the moisture of the salad. If you shredded it, it might not do so well. I hope you love it!!
ReplyDeleteWhat we do with pasta or black bean salads to help them keep better in the fridge is simple. When making the salad leave out the salad dressing and just add it to the salad portion when ready to eat it.
ReplyDeleteJust one comment. Recipe says 1.7 pkg of Italian Seasoning dressing. I can only find it in .7 oz by Good Seasons. Do I need to use more then 1 pkg, or is the recipe wrong? I have made this 2 x’s already, and it is delicious!
ReplyDeleteI mistyped the ingredients! Yikes! Thank you for pointing it out. It should be one 0.7 ounce package.
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