Easy Italian Style Pasta Salad with Salami

Easy Italian style pasta salad with salami is the perfect side dish to take to any BBQ, special occasion or gathering. And it just happens to be one of my favourite cold salads.

Delicious and refreshing, this salad is packed full of antipasto classics like sun dried tomatoes, marinated capsicum, olives and salami. Loaded with fresh herbs and coated in homemade Italian dressing. Not only is it delicious, but also super simple to make!

This salad is a great go-to recipe that makes a great side dish, but the leftovers also make a great work lunch!

Salami Pasta Salad Ingredients;

The great thing about this easy pasta salad is that you can mix up the ingredients based on your own favourite ingredients!

Here’s what you’ll need for this one:

Pasta Salad Ingredients:

• Cooked pasta; vegeroni, spirals, penne or shells are all great choices
• Salami; you could also use pepperoni, or leave it out entirely for a vegetarian option
• Cherry Tomatoes
• Baby bocconcini; bocconcini is small, creamy balls of mozzarella. Alternatively, you could use some fresh, chopped mozarella or crumbled feta.
• Red onion
• Kalamata olives
• Parsley
• Sun dried tomatoes
• Marinated capsicum

You could also use basil, marinated artichokes, roasted sweet potato, stuffed peppers, toasted almonds, zucchini, broccoli or snow peas.

Italian Pasta Salad Dressing Ingredients:

• Olive oil
• White wine vinegar
• Lemon juice
• Garlic
• Italian Herb Mix
• Sugar
• Salt and pepper

This homemade Italian dressing is beautifully light and refreshing. For this recipe, you will need around 1/3 to 1/2 a cup of dressing, or add it to suit your taste. If you are short on time, you could use a store bought dressing, but if you can- homemade dressing tastes so much better!

How to Make Italian Pasta Salad;

This Italian style pasta salad with salami really is super simple to make.

Firstly, cook the pasta until tender and allow to cool. Then, add all of the salad dressing ingredients into a jar and shake to combine. The dressing will need to be shaken before using, as the oil and vinegar will separate. Finally, add all of the chopped ingredients to the pasta and top with the dressing. Stir to combine and refrigerate for a few hours before serving to allow all of the flavours to infuse.

That’s it! This cold pasta salad will keep in the fridge for around 4 days and actually tastes better the day after making.

For some other delicious side salad dishes, try these great recipes!

• Creamy potato salad with homemade dressing
• Roast pumpkin and goats cheese salad
• Blood orange and rocket salad
• Asian noodle salad
• Mexican black rice and pumpkin salad by Sprinkles and Sprouts
• Panzanella salad by Another Food Blogger
• Green bean salad with Feta and Almonds by Mrs Jones’s Kitchen
• Pumpkin and spinach salad with feta and pepitas by Marcellina in Cucina
• Broccoli, bacon and cashew salad by It’s Not Complicated Recipes

Italian Style Pasta Salad with Salami

Made with fresh ingredients and bursting with flavour, this Italian style pasta salad is sure to impress!

5 from 2 votes

Print Pin Rate

Course: Salad

Cuisine: Italian

Keyword: pasta salad

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 10

Calories: 476kcal

Author: Andrea Geddes

Ingredients

• 375 grams dried vegeroni pasta
• 150 grams hot salami, chopped
• 200 grams cherry tomatoes, chopped
• 1 red onion, chopped
• 1/3 cup fresh parsley, chopped
• 250 grams baby bocconcini
• 100 grams kalamata olives, chopped
• 150 grams sun dried tomatoes, chopped
• 250 grams marinated capsicum

For the Homemade Italian Dressing

• 3/4 cup olive oil
• 1/2 cup white wine vinegar
• 2 tbs lemon juice
• 2 garlic cloves, crushed
• 2 tsp Italian herb mix I used Hoyts
• 1 1/2 tsp white sugar
• pinch salt and pepper, to taste

Metric - US Customary

Instructions

• Cook the pasta according to the packet instructions, until tender. Drain and set aside to cool.
• Add all of the dressing ingredients into a glass jar. Replace the lid and shake well to combine.
• Add the cooled pasta to a large salad bowl and add the salad ingredients. Shake the dressing again and add 1/3-1/2 cup to the salad (or to taste).
• Stir the ingredients together until well combined. Chill for at least 1 hour before serving. This pasta salad will keep for up to 4 days in the refrigerator. Enjoy!

Notes

1. The dressing can be made ahead of time and keeps in the fridge for about 7 days. You can alter the quantities depending on how much you need- and double the recipe if you'd like to keep some lovely salad dressing in the fridge!

2. Vegeroni is a type of tri-coloured wheat pasta that gets its colour from vegetables. You can also use normal wheat or gluten free pasta in this recipe. Shells, spirals, bow-tie or penne all work.

3. This pasta stores in the refrigerator for up to 4 days. You could also freeze it in individual portions for an easy lunch or dinner option. 

 

Tried this recipe?Mention @thecookingcollectiveau or tag #thecookingcollectiveau!

Nutrition

Calories: 476kcal | Carbohydrates: 37g | Protein: 14g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 561mg | Potassium: 512mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1287IU | Vitamin C: 57mg | Calcium: 127mg | Iron: 2mg

For more delicious, fast and affordable weeknight dinner ideas, see my time saving tips and recipes for speedy weeknight dinners, or, easy takeaway recipes you can make at home.

Are you following us on Facebook, Instagram and Pinterest?

Thanks for reading! Subscribe to The Cooking Collective to have more beautiful recipes delivered straight to your inbox.