Mozzarella cheese, salami, tomatoes, bell peppers, red onion, and black olives are combined with bite-size pasta and tossed in a tangy, garlicky, vinaigrette to make this Salami Pasta Salad. My boys went a little bit crazy over it the first time I made it.
Italian Pasta Salad with Salami
Salami pasta salad has been a big hit with all of my boys. After all, what’s not to love about a pasta salad that is fully loaded with meat and cheese? They ate this for dinner and again for lunch the next day. It disappeared very quickly.
Pasta salads are ideal make-ahead meals as the weather gets warmer and our days get longer. I like to toss pasta salads together in the morning or on the weekend.
This has a couple of benefits. It allows the flavors to mingle while it rests in the fridge. And it also means that no one has to deal with cooking at night. This pasta salad will keep nicely in the fridge for at least 2-3 days.
Salami Pasta Salad
Salad Ingredients
- bite-size pasta
- thin salami
- Mozzarella cheese
- grape tomatoes
- bell pepper
- red onion
- black olives
- fresh Italian parsley
Dressing Ingredients
- red wine vinegar
- extra virgin olive oil
- garlic
- kosher salt
- freshly ground black pepper
Pasta Salad with Salami
Cook the pasta according to directions, removing from the heat when it’s al dente and rinsing immediately with cold water until the pasta is cool. Set the pasta aside in the colander to drain.
Combine the vinegar, oil, garlic, salt, and pepper in a small bowl or glass measuring cup. Whisk to combine.
Combine the cooled pasta, salami, cheese, tomato, bell pepper, onion, olives, and parsley in a large mixing bowl. Pour the dressing over the salad.
Toss well to mix and coat thoroughly. Taste and adjust the salt and pepper, as desired. Refrigerate until ready to serve.
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Salami Pasta Salad
Ingredients
Salad Ingredients
- 8 ounces bite-size pasta: elbow, mini penne, ditalini etc
- 4 ounces thin salami cut into quarters, or approximately ½-1 inch pieces
- 4 ounces Mozzarella cheese diced small
- 1 cup grape tomatoes halved
- 1 large bell pepper any color, chopped into 1/2-inch pieces
- ½ cup red onion thinly sliced and chopped small
- ½ cup sliced black olives
- ¼ cup fresh Italian parsley chopped small
Dressing Ingredients
- ½ cup red wine vinegar
- ½ cup extra virgin olive oil
- 2 garlic cloves minced
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
Instructions
- Cook the pasta according to directions, removing from the heat when it's al dente and rinsing immediately with cold water until the pasta is cool. Set the pasta aside in the colander to drain.
- Combine the vinegar, oil, garlic, salt, and pepper in a small bowl or glass measuring cup. Whisk to combine.
- Combine the cooled pasta, salami, cheese, tomato, bell pepper, onion, olives, and parsley in a large mixing bowl. Pour the dressing over the salad. Toss well to mix and coat thoroughly.
- Taste and adjust the salt and pepper, as desired. Refrigerate until ready to serve.
Nutrition
Gail says
Hi, This is a delicious pasta salad meal for dinner. I prepare it in the morning, and let it sit in the refrigerator, till dinner time, I serve it with Italian garlic bread. It’s enough and fills you up. Thank you for the recipe. Gail