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Classic Italian Pasta Salad with Salami and Olives

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A flavorful and easy-to-make pasta salad featuring salami, olives, fresh veggies, and a bright vinaigrette, perfect for summer meals and gatherings.

Ingredients

Scale
  • 12 ounces rotini or penne pasta
  • 6 ounces sliced hard salami, cut into bite-sized pieces
  • 1 cup mixed Italian olives, pitted and halved
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely diced
  • 1/2 cup green bell pepper, diced
  • 1/4 cup fresh basil, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini or penne pasta. Cook according to package instructions (about 9 to 11 minutes) until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Let it drain thoroughly (about 10 minutes).
  2. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon dried oregano, salt, and freshly ground black pepper to taste. Adjust vinegar or oil according to preference.
  3. While pasta cools, dice 6 ounces of salami into bite-sized pieces, halve 1 cup cherry tomatoes, finely dice 1/4 cup red onion, and chop 1/2 cup green bell pepper. Thinly slice 1/4 cup fresh basil and chop 2 tablespoons fresh parsley.
  4. In a large mixing bowl, combine the cooled pasta, salami, olives, cherry tomatoes, red onion, green bell pepper, fresh basil, and parsley. Pour the dressing over the salad. Toss gently but thoroughly to coat evenly. Start with most of the dressing and add more if needed to avoid sogginess.
  5. Cover the bowl and refrigerate for at least 30 minutes before serving to let flavors meld and pasta soak up the vinaigrette. Toss gently before serving.

Notes

Rinsing pasta after cooking prevents mushiness and helps dressing cling better. Chill salad for at least 30 minutes to meld flavors. Use gluten-free pasta for gluten-free option. Adjust dressing to taste to avoid overpowering vinegar or oiliness. Store in airtight container for up to 3 days. Avoid adding cheese until serving to maintain texture.

Nutrition

Keywords: pasta salad, Italian pasta salad, salami salad, summer salad, easy pasta salad, olives, rotini salad, penne salad

Find it online: https://tessierecipes.com/classic-italian-pasta-salad-with-salami-and-olives-easy-recipe-for-summer-meals/