This salami pasta salad is one of those recipes that makes life a little easier. With tangy salami and fresh veggies, it brings a great mix of flavors that everyone will enjoy. It’s a go-to dish for summer barbecues or picnic days!
This recipe solves busy weeknight dinner stress, limited time, and repetitive meals by offering a quick, affordable, portable pasta salad that satisfies diverse taste buds.
I often find myself needing a quick dish that my family will love but that also fits our dietary needs. This recipe is perfect because it’s not only fast to whip up, but it also keeps well in the fridge. Leftovers can last a few days, which is a real lifesaver when life gets busy.
What I love about this dish is how simple it is to prepare. You can have it ready in just under 30 minutes! Trust me, making the dressing ahead of time means you can just toss everything together when it’s time to serve. The flavors actually get even better after some time in the fridge.
If you’re looking for something tasty to pair with this, try making my Blue Cheese Potato Salad. It’s another great side dish that works wonderfully for any meal!
Table of contents
Why You Will Love This Recipe
- Savory Flavor The combination of tangy salami and creamy mozzarella creates a satisfying taste that hits all the right notes. You’ll enjoy every bite.
- Crispy Texture With fresh vegetables like bell peppers and onions, you get a delightful crunch that complements the soft pasta and cheese perfectly.
- Meal Prep Friendly This dish is super quick to whip up, making it a great option for busy days or when you’re entertaining guests.
- Leftover Storage It keeps well in the fridge for a few days, and the flavors only get better as it rests, making it tasty for lunch the next day.
Delicious Salami Pasta Salad Recipe
- Prep Time: 10 minutes
- Cool Time: 0
- Cook Time: 8 minutes
- Total Time: 48 minutes
- Yield: 8 servings 1x
- Category: salad
- Method: mixed
- Cuisine: Italian
- Diet: None
Description
A delicious salami pasta salad, perfect for gatherings or a quick meal, featuring tender pasta, salami, and fresh vegetables.
Ingredients
- 8 ounces (226 grams) bite-size pasta, elbow, mini penne, or ditalini
- 4 ounces (113 grams) thin salami, cut into quarters or approximately 1/2-1 inch pieces
- 4 ounces (113 grams) mozzarella cheese, diced small
- 1 cup (150 grams) grape tomatoes, halved
- 1 large (approximately 200 grams) bell pepper, any color, chopped into 1/2-inch pieces
- 1/2 cup (75 grams) red onion, thinly sliced and chopped small
- 1/2 cup (60 grams) sliced black olives, pitted
- 1/4 cup (15 grams) fresh Italian parsley, chopped small
- 1/2 cup (120 milliliters) olive oil
- 1/4 cup (60 milliliters) vinegar, of choice
- Salt and pepper to taste
Instructions
- Mix the Dressing: Start by whisking together your olive oil, vinegar, and seasonings in a small bowl or glass measuring cup. Ensure the mixture is well combined and no lumps remain.
- Cook the Pasta: Boil your pasta in a large pot of salted water until it is just tender. The water should be bubbling, and the pasta will float when it is nearly done.
- Cool the Pasta: Once cooked, drain the pasta using a colander and rinse it under cold water until it cools down completely.
- Combine All Ingredients: In a large bowl, toss the cooled pasta with the salami, veggies, and the dressing you made earlier. Be gentle to avoid squishing the ingredients.
- Chill Before Serving: Cover the salad and pop it in the fridge for at least 30 minutes before serving.
- Serve and Enjoy: When ready to serve, taste the salad first. You may need to adjust it with extra salt or pepper before enjoying.
Notes
- Storage Tips: This pasta salad will keep nicely in the fridge for at least 2-3 days.
- Expert Tips: Make sure to cook the pasta al dente to avoid mushiness; rinse with cold water immediately after cooking. If the salad seems too salty, add more veggies or a splash of vinegar to balance the flavors.
- Reheating Instructions: This salad is served cold and does not require reheating.
- Serving Suggestions: Serve with garlic bread for a complete meal or pair with a fresh green salad for added nutrition. Drizzle with extra balsamic vinegar before serving for extra tang.
- Recipe Variations: You can add diced cucumber for an extra crunch or incorporate pepperoni along with salami for a meaty twist.
- Ingredient Notes: Choose firm and vibrant grape tomatoes for the best flavor. If you prefer a lighter option, turkey salami works well as a substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 337
- Sugar: 2g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 22mg
Ingredient Notes
- Bite-size pasta: I usually go for elbow, mini penne, or ditalini. They hold onto the dressing nicely, so pick what you like best!
- Thin salami: Salami adds a savory punch! Look for a good quality cut. You can swap it for turkey salami if you’d prefer a lighter option.
- Mozzarella cheese: I like the fresh mozzarella for its creamy texture. Dice it small so every bite gets a little cheesy goodness. It works well with provolone too!
- Grape tomatoes: These add freshness and a pop of sweetness! Go for vibrant, firm ones, halving them helps with bite-sized enjoyment.
- Bell pepper: Any color’s great, choose your fave! They bring crunch and color. If you’re after a milder taste, you can swap in cucumber.
- Red onion: Sharp and tangy, red onions balance out other flavors well. Slice them thinly; if they’re too strong, soak them in water for a bit.
- Sliced black olives: Their briny flavor adds extra depth. Choose pitted ones for convenience. You can use green olives for a different kick!
- Fresh Italian parsley: It brightens everything up! Chop it small for an even distribution throughout the salad. Basil could work as an alternative if you’re feeling adventurous!
- Bite-size pasta: I usually go for elbow, mini penne, or ditalini. They hold onto the dressing nicely, so pick what you like best!
- Thin salami: Salami adds a savory punch! Look for a good quality cut. You can swap it for turkey salami if you’d prefer a lighter option.
- Mozzarella cheese: I like the fresh mozzarella for its creamy texture. Dice it small so every bite gets a little cheesy goodness. It works well with provolone too!
- Grape tomatoes: These add freshness and a pop of sweetness! Go for vibrant, firm ones, halving them helps with bite-sized enjoyment.
- Bell pepper: Any color’s great, choose your fave! They bring crunch and color. If you’re after a milder taste, you can swap in cucumber.
- Red onion: Sharp and tangy, red onions balance out other flavors well. Slice them thinly; if they’re too strong, soak them in water for a bit.
- Sliced black olives: Their briny flavor adds extra depth. Choose pitted ones for convenience. You can use green olives for a different kick!
- Fresh Italian parsley: It brightens everything up! Chop it small for an even distribution throughout the salad. Basil could work as an alternative if you’re feeling adventurous!
Recipe Tips
- If the pasta turns out too soft, try cooking it until it’s al dente, then rinse with cold water right after.
- When making the dressing, it’s helpful to prepare it in advance; it’ll save time and allow the flavors to develop.
- If you find the salad is overly salty, consider adding extra veggies or a dash of vinegar to help tone it down.
- For the best taste, refrigerate the salad for at least 30 minutes before serving; this allows the ingredients to marry nicely.
- If the dressing separates after being stored, whisk it again before serving to combine it smoothly once more.
Serving Suggestions
Serve this salami pasta salad with garlic bread for a complete meal. Pair it with a fresh green salad for added nutrition.
This salad works well as a filling for wraps, in sandwiches, or as a side at BBQs and picnics. It also fits nicely into meal prep for easy weekday lunches.
Drizzle extra balsamic vinegar before serving for more tang. A sprinkle of fresh herbs can add brightness and flavor to each serving.
Recipe variations
- You can use 8 ounces of farfalle or rotini pasta instead of elbow or mini penne for a different shape and texture.
- Add 1 teaspoon of garlic powder and 1 tablespoon of red wine vinegar for extra flavor depth in your salad.
- Either swap the black olives for green olives for a brinier taste, or try using cherry tomatoes instead of grape tomatoes.
- If you’re serving more people, increase the pasta to 12 ounces and add 6 ounces of salami to keep the ratios delicious. Check out this Caprese Pasta Salad for more ideas!
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How to Store?
To keep your salami pasta salad fresh, follow these storage tips:
Refrigeration: Store the salad in an airtight container in the fridge for up to 3 days for optimal freshness.
Freezing: Place the salad in a freezer bag, remove excess air, and store in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.
Covering: Wrap the salad tightly in plastic wrap before refrigerating for up to 3 days. This helps maintain moisture and flavor.
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