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Flavorful Italian Pasta Salad with Salami

Italian pasta salad with salami - featured image
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A vibrant and easy Italian pasta salad featuring salami, fresh veggies, and a tangy vinaigrette, perfect for summer parties and casual gatherings.

Ingredients

Scale
  • 12 ounces (340 g) rotini or penne pasta
  • 6 ounces (170 g) Genoa or spicy Italian salami, sliced into bite-sized pieces
  • 1 cup (120 g) shredded mozzarella or cubed provolone cheese
  • 1 cup (150 g) cherry tomatoes, halved
  • 1/2 cup (75 g) diced cucumber, peeled
  • 1/2 cup (75 g) sliced black olives
  • 1/4 cup (40 g) finely chopped red onion
  • 1/2 cup (50 g) diced green bell pepper
  • 1/3 cup (80 ml) extra virgin olive oil
  • 3 tablespoons (45 ml) red wine vinegar
  • 1 teaspoon (5 g) Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon (2 g) dried oregano
  • 1/2 teaspoon (2 g) crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • A handful of chopped fresh basil or parsley (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of rotini or penne pasta and cook according to package instructions, usually 8-10 minutes, until al dente. Stir occasionally to prevent sticking. Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down. Set aside in a large mixing bowl.
  2. In a small bowl, whisk together 1/3 cup (80 ml) extra virgin olive oil, 3 tablespoons (45 ml) red wine vinegar, 1 teaspoon (5 g) Dijon mustard, 1 minced garlic clove, 1 teaspoon (2 g) dried oregano, and 1/2 teaspoon (2 g) crushed red pepper flakes (if using). Season with salt and freshly ground black pepper to taste. Whisk until well combined and slightly thickened.
  3. While pasta cools, halve 1 cup (150 g) cherry tomatoes, dice 1/2 cup (75 g) cucumber (peeled), slice 1/2 cup (75 g) black olives, finely chop 1/4 cup (40 g) red onion, and dice 1/2 cup (50 g) green bell pepper. Cut 6 ounces (170 g) salami into bite-size pieces, and shred or cube 1 cup (120 g) mozzarella or provolone cheese.
  4. Add all chopped veggies, salami, and cheese to the cooled pasta. Pour the dressing over the top. Using two large spoons or salad tongs, toss everything gently but thoroughly, making sure every bite is coated with that flavorful dressing.
  5. Taste and add more salt, pepper, or vinegar if you want a little extra zing. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to let the flavors meld beautifully.
  6. Just before serving, sprinkle chopped fresh basil or parsley for a pop of color and freshness.

Notes

Rinse pasta under cold water after cooking to prevent mushiness and help dressing cling. Chill salad for at least 1 hour or overnight for best flavor. Adjust seasoning gradually as salami and cheese add saltiness. Use fresh herbs for brightness. Avoid microwaving leftovers to prevent gummy pasta.

Nutrition

Keywords: Italian pasta salad, salami pasta salad, summer salad, easy pasta salad, party salad, rotini salad, penne salad, cold pasta salad

Find it online: https://bitefuljoy.com/flavorful-italian-pasta-salad-with-salami-easy-perfect-recipe-for-summer-parties/