Capicola, Provolone and Roasted Red Pepper Pasta Salad

Name: Capicola, Provolone and Roasted Red Pepper Pasta Salad
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb (454 g) rotini or fusilli pasta; 8 oz (227 g) capicola (Italian cured meat), thinly sliced from the deli counter, cut into ½-inch-wide strips; 8 oz (227 g) provolone cheese, cut from a block or packaged, cut into ½-inch cubes; 1 12-oz jar (or 2 large fresh peppers, roasted) (340 g) roasted red peppers (jarred or home-roasted), drained and cut into ½-inch pieces; ⅓ cup (80 ml) extra-virgin olive oil; 3 tbsp (45 ml) red wine vinegar; 2 cloves (6 g) garlic, minced, minced; 1 tsp (1 g) dried oregano; ¼ cup (6 g) fresh basil, torn, fresh, torn into pieces; to taste kosher salt; to taste freshly ground black pepper; ¼ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A vibrant Italian-style pasta salad loaded with thinly sliced capicola, creamy provolone, and bright roasted red peppers. Dressed in a simple olive oil and red wine vinegar vinaigrette with fresh herbs, this deli-inspired salad is perfect for picnics, potlucks, and summer gatherings. Make it ahead and refrigerate for best flavor.

Prep: 20 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 2 min
Makes: 6 servings (about 8 cups)

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Ingredients

6 servings

1 lb (454 g) rotini or fusilli pasta
8 oz (227 g) capicola (Italian cured meat), thinly sliced from the deli counter, cut into ½-inch-wide strips
8 oz (227 g) provolone cheese, cut from a block or packaged, cut into ½-inch cubes
1 12-oz jar (or 2 large fresh peppers, roasted) (340 g) roasted red peppers (jarred or home-roasted), drained and cut into ½-inch pieces
⅓ cup (80 ml) extra-virgin olive oil
3 tbsp (45 ml) red wine vinegar
2 cloves (6 g) garlic, minced, minced
1 tsp (1 g) dried oregano
¼ cup (6 g) fresh basil, torn, fresh, torn into pieces
to taste kosher salt
to taste freshly ground black pepper
¼ tsp (0.5 g) red pepper flakes (optional)

Equipment (5)

Large pot (6-quart)
Large colander
Large mixing bowl (3-quart)
Small jar with lid for vinaigrette
Measuring spoons and cups

Steps

Before you start

Bring a large pot of salted water to a rolling boil before you begin
Have all ingredients prepped and ready (capicola sliced, cheese cubed, peppers cut)
Use a jarred roasted red pepper product to save time, or roast your own ahead

1
Boil the pasta
- Bring a large pot (6-quart) of salted water to a rolling boil.
- Add the pasta and stir immediately to prevent sticking.
- Cook according to the package directions until al dente (usually 8–10 minutes for fusilli).
- Do not overcook; the pasta should have a slight firmness when you bite it.
- Reserve ¼ cup of cooking water before draining.
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Ready when: Pasta is tender but still has a slight bite; strands bend without breaking easily
Tip: Al dente pasta holds the vinaigrette better and won't become mushy when chilled. Save the pasta water to loosen the dressing if needed.
2
Drain and cool pasta
- Drain the pasta in a large colander (6-quart).
- Rinse with cold running water for 30 seconds to stop the cooking and cool it quickly.
- Shake off excess water and transfer to a large mixing bowl (3-quart).
- Toss gently with a light drizzle of olive oil (about 1 tbsp) to prevent clumping.
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Ready when: Pasta is cool to the touch and lightly coated with oil
Tip: Cold water stops the cooking process; hot water continued by residual heat can make the pasta soft. Don't skip the oil—it prevents pasta strands from sticking together.
3
Prepare the vinaigrette
- In a small jar with a lid, combine the red wine vinegar (3 tbsp), minced garlic (2 cloves), dried oregano (1 tsp), and red pepper flakes (¼ tsp, optional).
- Add a pinch of salt and freshly ground black pepper.
- Close the lid and shake vigorously for 10 seconds until the salt dissolves.
- Open the jar and slowly drizzle in the olive oil (⅓ cup) while shaking to emulsify.
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Ready when: Vinaigrette is well-mixed and looks slightly creamy and emulsified
Tip: Shaking the dressing in a jar emulsifies it better than whisking in a bowl, creating a more cohesive coating for the pasta.
4
Add capicola and provolone
- To the cooled pasta, add the capicola strips (8 oz) and provolone cubes (8 oz).
- Toss gently to distribute evenly throughout.
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Ready when: Capicola and provolone are evenly scattered throughout the pasta
Tip: Cut both meats and cheese into similar-sized pieces so they distribute evenly and cook into the salad.
5
Add roasted peppers and herbs
- Add the drained roasted red peppers (340 g) and torn fresh basil (¼ cup) to the pasta mixture.
- Gently fold in, being careful not to crush the peppers.
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Ready when: Peppers and basil are folded in evenly without being broken up too much
Tip: Fold gently rather than stirring vigorously to keep the roasted peppers intact; they'll look better in the finished salad.
6
Dress the salad
- Pour the vinaigrette over the pasta mixture and toss gently but thoroughly until all ingredients are coated.
- If the salad seems dry, add the reserved pasta water 1 tablespoon at a time until the consistency is right—the salad should glisten but not be swimming in dressing.
- Taste and adjust seasoning with salt and black pepper as needed.
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Ready when: All ingredients are evenly coated with dressing; salad glistens and tastes balanced
Tip: Add pasta water gradually—it's starchy and helps the dressing cling to the noodles. The salad will absorb liquid as it sits, so don't over-dress initially.
7
Chill and rest
- Cover the salad and refrigerate for at least 30 minutes.
- This allows the flavors to meld and makes the pasta firmer, so each forkful holds together better.
- The salad can be made up to 24 hours ahead.
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Ready when: Salad is chilled and flavors have developed
Tip: A longer rest (2–4 hours) develops deeper flavor. Before serving, give the salad a gentle stir and add a splash more vinaigrette if it has dried out.

Good to know

Tips

Cook pasta to al dente so it stays firm when refrigerated and doesn't turn mushy in the dressing.
For the best flavor, use freshly grated black pepper and real dried oregano (not the stale stuff at the back of your cabinet).
If you prefer a tangier salad, increase the red wine vinegar to 3.5 tablespoons; if you prefer it more muted, reduce it to 2.5 tablespoons.
This salad is excellent for meal prep: make it on Sunday and enjoy it throughout the week. Stir in fresh basil just before serving each day to keep it bright.

Make ahead

Make the entire salad up to 24 hours ahead. Store in a covered container in the refrigerator. Before serving, stir gently and add 1–2 tablespoons of extra olive oil or reserved pasta water if the salad has dried out. The flavors deepen beautifully overnight.

Storage & reheating

Room temperature: up to 2 hours (best served chilled). Refrigerator: up to 3 days in a covered container. Freezing is not recommended as the texture of the salad and cheese will be compromised. To refresh, toss gently with 1–2 tablespoons of fresh olive oil and red wine vinegar before serving.

Substitutions

capicola (Italian cured meat), thinly sliced from the deli counter → Prosciutto or soppressata. Both are Italian cured meats with similar salt and richness; use the same weight and preparation method.
provolone cheese, cut from a block or packaged → Fresh mozzarella (cut into ½-inch pieces) or aged asiago. Mozzarella will be milder and creamier; asiago will add a sharper, more pungent note.
roasted red peppers (jarred or home-roasted) → Roasted yellow or orange peppers, or a mixture. Colors will change but the sweet, smoky flavor profile will be similar. Use the same weight.
fresh basil, torn → Fresh parsley or a combination of parsley and fresh dill. Parsley is milder; dill adds an herbaceous note. If using parsley alone, increase the amount slightly.