With a garlicky dressing, crisp vegetables, and stripes of salami and cheese, this pasta salad will be the hit of your next picnic or makes a great main-dish salad. Slideshow: More Pasta Salad Recipes 


Recipe Summary test

30 mins
4 to 6


Ingredient Checklist


Instructions Checklist
  • In a large bowl, whisk the vinegar with the mustard, lemon juice, garlic and oregano. In a slow steady stream, whisk in the olive oil until emulsified. Season the vinaigrette with salt and pepper.

  • In a medium saucepan of boiling salted water, cook the penne, stirring occasionally, until tender. Drain and rinse under cold water, then drain again; add to the vinaigrette.

  • Add the tomatoes, sliced fennel and fronds, sliced celery and leaves, olives, red onion, soppressata, provolone and 3/4 cup of the Parmigiano to the pasta. Season the salad with salt and pepper and toss gently to combine.

  • Just before serving, add the parsley and the basil and toss gently. Garnish with the remaining 1/4 cup of Parmigiano and serve. 

Make Ahead

The vinaigrette can be refrigerated overnight. The pasta salad can be prepared through Step 3 and refrigerated for up to 4 hours. Bring to room temperature before proceeding.