Costco Pasta Salad Copycat Recipe
This Costco pasta salad recipe gives you that deli-counter classic at home, with rotini, salami, olives, and a bright Italian dressing, scaled to feed a crowd. It takes about 30 minutes to pull together and holds up beautifully in the fridge, so it’s a genuine make-ahead option for potlucks, cookouts, or busy weeks.
Most of the work is just chopping and tossing. The result is a big, satisfying bowl of pasta that tastes like you picked it up from the deli case.
Why I Love This Recipe
The dressing coats every piece of pasta without turning the whole thing into a soggy mess, because you toss it while the pasta is still just slightly warm and then let it rest so the noodles absorb the flavor.
The salami and provolone give it some real weight, so it can actually stand in as a meal rather than just a side. I keep coming back to this version because it tastes like the real thing but you can control the salt, which matters when you’re serving a crowd.
Recipe Ingredients
- 12 oz rotini pasta – The spirals catch the dressing; tri-color adds color but plain works fine
- 4 oz salami, halved or quartered – Genoa salami is closest to the original; pepperoni works too
- 4 oz provolone cheese, cubed – Cut into small bite-sized cubes so every forkful gets some
- 1 cup cherry tomatoes, halved – Adds freshness; grape tomatoes are a fine substitute
- 1/2 cup black olives, sliced – Canned is fine; Kalamata olives give a saltier, bolder flavor
- 1/3 cup pepperoncini peppers, sliced – Brings mild tang and a little heat; don’t skip these
- 1/2 cup red onion, thinly sliced – Soak in cold water for 5 minutes first if you want a milder bite
- 1/2 cup roasted red peppers, sliced – Jarred is perfect; adds sweetness and a pop of color
- 1/2 cup Italian dressing – Use a good store-bought one like Wish-Bone Robust Italian, or make your own
- 3 tbsp red wine vinegar – Brightens everything and keeps it from tasting flat after chilling
- 1 tsp dried Italian seasoning – Ties the dressing flavors together
- 1/2 tsp garlic powder – Just enough background warmth without overpowering
- Salt and black pepper – To taste, added at the end after tasting the dressed salad
- 2 tbsp grated Parmesan – For finishing; adds a salty, nutty edge to the top
Variations / Substitutions
- Swap the salami for turkey pepperoni – You get a lighter, less fatty result that still has plenty of savory flavor.
- Use gluten-free rotini – The texture holds up well after chilling as long as you don’t overcook the pasta.
- Add canned chickpeas instead of meat – Drain and rinse 1 cup of chickpeas and the salad becomes vegetarian while still feeling substantial.
- Swap provolone for fresh mozzarella – The salad turns creamier and milder; good if you’re serving kids.
- Use apple cider vinegar instead of red wine vinegar – Slightly sweeter and a touch less sharp, but it works.
- Add a pinch of red pepper flakes – If you want more heat than the pepperoncini alone gives you.
- Leave out the olives – The salad still works without them; just taste and adjust salt since olives carry a lot of it.
If you like making big-batch salads, the Costco Broccoli Salad Copycat Recipe is worth adding to your rotation.
How To Make Costco Pasta Salad
Step 1: Boil the Rotini
Bring a large pot of well-salted water to a rolling boil, then add the 12 oz rotini. Cook it for 1 minute less than the package’s “al dente” time, usually around 8 minutes for most brands. You want it firm, not chalky, because it will continue softening as it sits in the dressing.
Drain the pasta and spread it on a large sheet pan or toss it in the colander a few times. You want it to cool down for about 5 minutes, but not all the way to room temperature. Slightly warm pasta absorbs dressing better than cold pasta does.
Step 2: Whisk the Dressing
While the pasta cools, combine the 1/2 cup Italian dressing, 3 tbsp red wine vinegar, 1 tsp dried Italian seasoning, and 1/2 tsp garlic powder in a small bowl or jar and whisk them together until uniform. It should smell bright and a little sharp from the vinegar, which is exactly what you want since that edge mellows once it hits the pasta.
Taste the dressing before you pour it. If it seems flat, add a small pinch of salt. If it seems one-note, a little extra vinegar fixes it quickly.
Step 3: Toss the Pasta with Dressing
Transfer the slightly warm pasta to a large mixing bowl and pour about two-thirds of the dressing over it. Toss everything together so all the rotini is coated, then let it sit for 5 minutes. The spirals will absorb the dressing and the pasta will stop looking shiny and start looking almost dry on the surface.
Don’t add all the dressing at once. You’ll add the rest after the vegetables go in, and this prevents the salad from getting soupy.
Step 4: Fold in the Vegetables and Meat
Add the 4 oz salami, 4 oz provolone, 1 cup cherry tomatoes, 1/2 cup black olives, 1/3 cup pepperoncini, 1/2 cup red onion, and 1/2 cup roasted red peppers to the bowl. Pour the remaining dressing over the top and fold everything together with a large spoon or spatula, turning from the bottom up so the pasta doesn’t clump. Everything should be evenly distributed after about 10 folds.
Taste now and add salt and black pepper as needed. This is your best chance to adjust before it goes in the fridge.
Step 5: Chill, Then Garnish and Serve
Cover the bowl and refrigerate for at least 1 hour, or up to overnight. Right before serving, give the salad a good stir and taste it once more, since pasta absorbs salt as it chills and it may need another pinch. Add a small splash of Italian dressing if it looks dry.
Transfer the salad to a large serving bowl, scatter the 2 tbsp grated Parmesan across the top, and finish with a few extra pepperoncini slices and a crack of black pepper.
Recipe Tips
- Salt your pasta water seriously. It should taste lightly salty, like mild broth. This is the only chance you have to season the pasta itself, and under-salted pasta makes the whole salad taste dull no matter how good the dressing is.
- Slice the red onion thin. Thick pieces of raw onion can overpower bites. A mandoline or a sharp knife and patience gets you the thin ribbons you want.
- Let it rest before serving. One hour in the fridge is the minimum. Two hours is better. The pasta needs time to drink in the dressing and for all the flavors to settle together.
- Hold back a little dressing. Pasta keeps absorbing liquid in the fridge, so having a small reserve to stir in right before serving prevents a dry salad.
- Cut everything to a similar size. Salami, cheese, tomatoes, and peppers should all be roughly the same small bite. If some pieces are big and some are tiny, the salad eats unevenly.
Chilling times vary by batch size; here’s a quick guide:
| Batch Size | Minimum Chill Time | Ideal Chill Time |
|---|---|---|
| Half batch (6 oz pasta) | 30 mins | 1 hour |
| Full batch (12 oz pasta) | 1 hour | 2 hours |
| Double batch (24 oz pasta) | 2 hours | Overnight |
How To Store
- Refrigerate – Store in an airtight container for up to 4 days. The pasta keeps softening the longer it sits, so it’s at its best on day 1 or 2.
- Serve Cold – This salad is meant to be eaten straight from the fridge. No reheating needed or recommended.
What To Serve With Costco Pasta Salad
This salad works best alongside something with a little char or smoke. Grilled chicken thighs are a natural match because the crisp, slightly fatty skin contrasts nicely with the bright, acidic dressing. A platter of grilled Italian sausages makes the meal feel like a proper cookout spread without any extra effort. If you want to keep things simple, thick slices of garlic bread are good alongside it because the crunch and the butter balance out the tangy dressing.
Frequently Asked Questions
Can I make this pasta salad the night before?
Yes, and it actually tastes better the next day. Just stir in a splash of Italian dressing right before serving since the pasta will have absorbed most of the liquid overnight.
Can I double this recipe for a big party?
Absolutely. Use a 24 oz bag of rotini and scale everything else up by 2. You’ll need a very large bowl or a stock pot to toss it all together.
What pasta shape can I use if I don’t have rotini?
Penne, farfalle, or medium shells all work. Avoid long pasta like spaghetti or linguine since you want something that holds the chunky mix-ins together in each bite.
How do I keep the pasta from soaking up all the dressing?
Toss it in two stages as described in the steps, and keep a small amount of dressing reserved to stir in just before you serve it.
Ingredients
Method
- Boil the 12 oz rotini in well-salted water for 1 minute less than the package’s al dente time, about 8 minutes. Drain and let it cool for 5 minutes on a sheet pan; it should be slightly warm, not hot.
- Whisk together the 1/2 cup Italian dressing, 3 tbsp red wine vinegar, 1 tsp Italian seasoning, and 1/2 tsp garlic powder in a small bowl until combined.
- Toss the warm pasta with two-thirds of the dressing in a large bowl. Let it sit for 5 minutes so the pasta absorbs the dressing.
- Add the 4 oz salami, 4 oz provolone, 1 cup cherry tomatoes, 1/2 cup black olives, 1/3 cup pepperoncini, 1/2 cup red onion, and 1/2 cup roasted red peppers. Pour the remaining dressing over the top and fold everything together. Taste and season with salt and black pepper.
- Cover and refrigerate for at least 1 hour. Before serving, stir well, add a splash of dressing if it looks dry, then transfer to a serving bowl and top with the 2 tbsp grated Parmesan, extra pepperoncini slices, and cracked black pepper.
