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cold salami pasta salad

Salami Pasta Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 small bowl or jar with lid
  • 1 whisk or fork
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Wooden spoon or spatula

Ingredients
  

  • 12 ounce pasta short cut such as rotini or penne
  • 1 tablespoon salt for pasta water
  • 6 ounce salami hard or Genoa cut into small cubes
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup bell pepper diced any color
  • 1/2 cup red onion finely chopped
  • 1 cup mozzarella pearls drained
  • 1/2 cup black olives sliced
  • 1/4 cup pepperoncini slices drained
  • 1/4 cup fresh parsley chopped
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup olive oil extra-virgin
  • 3 tablespoon red wine vinegar
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Italian seasoning dried
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground

Instructions
 

  • Bring a large pot of water to a boil and season it with the tablespoon of salt.
  • Add the pasta to the boiling water and cook according to package directions until al dente.
  • While the pasta cooks, chop the salami, cherry tomatoes, cucumber, bell pepper, red onion, and parsley, and set them aside.
  • In a small bowl or jar, combine olive oil, red wine vinegar, lemon juice, Dijon mustard, Italian seasoning, garlic powder, salt, and black pepper.
  • Whisk or shake the dressing ingredients until fully emulsified and smooth.
  • Drain the cooked pasta in a colander and rinse briefly under cool water to stop the cooking and cool the pasta.
  • Transfer the cooled pasta to a large mixing bowl.
  • Add the salami, cherry tomatoes, cucumber, bell pepper, red onion, mozzarella pearls, black olives, pepperoncini, and parsley to the bowl with the pasta.
  • Pour the dressing over the salad and toss gently until everything is evenly coated.
  • Sprinkle the grated Parmesan over the salad and toss again to distribute.
  • Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
  • Toss once more before serving and adjust seasoning with extra salt, pepper, or vinegar if desired.

Notes

For best flavor, cook the pasta just to al dente because it will soften slightly as it absorbs the dressing, and rinse only briefly so it stays a bit starchy and holds the dressing better. You can easily customize this salad by swapping in different cheeses like provolone, adding veggies such as artichoke hearts or roasted red peppers, or using a spicier salami for more kick. If making ahead, reserve a few tablespoons of dressing to stir in just before serving, as the pasta can soak up the dressing while chilling. Keep the salad refrigerated and avoid leaving it at room temperature for long periods, especially in warm weather, and always taste and adjust the acidity and salt right before serving for a bright, balanced flavor.
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