1905 Pasta Salad

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Prep Time15

Course: Appetizer, Side Dish

Cuisine: American

Servings:

Calories: 575kcal

Author: Cari

Mix mayonnaise, garlic, salt, pepper and oregano in a bowl.
While whisking, slowly pour in vinegar, olive oil, worcestershire sauce and lemon juice until combined.
Cover and store in the refrigerator until ready to pour into the salad.

Boil rotini pasta in salted water until al dente. Drain it, toss it with butter, and set it aside to cool in a large bowl.
Once the pasta is room temperature, add the cherry tomatoes, olives, the ham and swiss cheese slices.
Add the dressing to the pasta salad and give everything a good mix until all of the pasta is coated in the dressing.
Top the salad with freshly grated romano cheese.

Make it vegetarian: Skip the ham and add chickpeas, marinated artichoke hearts, or extra cheese for a satisfying meatless version.
Try a different pasta: Rotini, bowtie, penne, fusilli, or cavatappi all work well because they hold onto the dressing.
Add more veggies: Toss in cucumber, roasted red peppers, red onion, pepperoncini, or chopped romaine for extra crunch and freshness.
Switch up the cheese: Swiss is traditional, but provolone, mozzarella pearls, or mild white cheddar are delicious alternatives.
Make it heartier: Add grilled chicken, salami, turkey, or pepperoni for a protein-packed pasta salad that's perfect as a main dish.
Turn up the flavor: Sprinkle in extra grated Parmesan, fresh parsley, or a pinch of red pepper flakes for even more flavor.

Ham: Substitute turkey, grilled chicken, salami, or leave it out for a vegetarian option.
Swiss cheese: Use provolone, mozzarella, Monterey Jack, or white cheddar.
Green olives: Kalamata or black olives work well if you prefer a different flavor.
Tomatoes: Cherry or grape tomatoes are ideal, but diced Roma tomatoes can also be used.
Pasta: Any short pasta shape, including rotini, bowties, shells, penne, or fusilli, works perfectly.
Fresh garlic: Replace with ½ teaspoon garlic powder if needed, though fresh garlic gives the dressing the best flavor.
Red wine vinegar: White wine vinegar or champagne vinegar can be substituted in a pinch while still keeping the dressing bright and tangy.

Refrigerate leftovers: Store the pasta salad in an airtight container in the refrigerator for up to 3–4 days.
Stir before serving: The pasta may absorb some of the dressing as it sits, so give it a good stir before serving.
Refresh if needed: If the salad seems dry, add a small splash of olive oil, mayonnaise, or extra dressing to bring it back to life.
Keep it chilled: Since this pasta salad contains ham and cheese, don’t leave it sitting out at room temperature for more than 2 hours.
Make-ahead tip: You can prepare it a day in advance, but for the freshest texture, add tomatoes and any crisp ingredients shortly before serving.
Avoid freezing: This pasta salad does not freeze well. The pasta can become mushy, and the tomatoes, cheese, and dressing may change texture after thawing.