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a bowl of salami pasta salad topped with herbs and bocconcini.
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4.89 from 9 votes

Zesty Italian Pasta Salad with Salami

Zesty Italian pasta salad, served cold and loaded with tender pasta, fresh veggies, creamy bocconcini and spicy salami. Smothered in a bright homemade Italian dressing, it’s perfect for summer BBQs, picnics, family gatherings or a light, flavourful lunch.
Prep Time10 minutes
Cook Time10 minutes
0 minutes
Total Time20 minutes
Course: Salad
Cuisine: Italian
Servings: 10
Calories: 431kcal

Ingredients

For the salad

  • 375 grams dried pasta roughly 4 cups. Tri-colour (vegeroni) or white, try spirals, bowtie, shells or macaroni.
  • 200 grams hot salami, chopped diced. Or use mild if preferred.
  • 1 cup cherry tomatoes, chopped 250 grams, sliced in half
  • 1 red onion, chopped thinly sliced
  • cup fresh parsley, chopped chopped
  • 1 cup baby bocconcini 220 grams.
  • ½ cup kalamata olives, chopped pitted and thinly sliced
  • ½ cup sun dried tomatoes, chopped roughly chopped
  • ½ - 1 cup marinated capsicum

For the Homemade Italian Dressing

  • ¾ cup olive oil
  • ½ cup white wine vinegar
  • 2 tablespoons lemon juice freshly squeezed
  • 2 garlic cloves, crushed
  • 2 teaspoons Italian herb mix I used Hoyts
  • 1 ½ teaspoons caster sugar
  • pinch salt and pepper, to taste

Instructions

  • Add all of the dressing ingredients into a glass jar with a 500ml capacity. Add the lid and shake well to combine. Alternatively, place the ingredients in a bowl and whisk to combine. The dressing will separate into layers as it sits, so give it another shake or whisk before adding it to the salad.
  • Add the pasta to a pot of boiling water with about ½-1 tablespoon of salt and cook according to the packet instructions, until al dente (tender, but still firm and holding its shape). Be careful not to overcook the pasta. Check it a few minutes before the recommended cooking time on the packet and don't let it get too soft.
  • Immediately drain the pasta and allow to cool to room temperature (spreading it over a large, clean tray will help to speed this process up).
  • Add the cooled pasta to a large salad bowl and top with the remaining chopped salad ingredients. Shake the dressing again and add ⅓-1/2 cup of the dressing to the salad (or to taste). The remainder of the dressing can be stored in the fridge.
  • Stir the salad together until well combined. Taste and season with a little more salt and pepper, if needed. Cover and chill until required (letting it get cold for an hour before serving is recommended, but not essential if you're in a hurry).

Video

Notes

  1. For a vegetarian option – swap the salami for cannellini beans, black beans, chickpeas or kidney beans.
  2. Season the pasta. Add a generous amount of salt to the pasta water. By salting the water, the pasta will be seasoned and overall, the salad will be more flavourful.
  3. Don’t overcook the pasta! The pasta should be cooked to al dente (firm to the bite). As the pasta will continue to soften in the dressing, you don’t want to start with a mushy pasta. Start to test it several minutes before the packet cook time and drain it immediately when it’s cooked to al dente.
  4. It tastes even better the next day, once the flavours have had a chance to mingle and the pasta has time to soak in some of the dressing. It is perfect for making ahead of time. Just make sure you leave the cherry tomatoes out if you are planning on serving it later. They will soften and lose some of their texture after soaking in the dressing.
  5. Variations – this easy salad can be adapted to suit any tastes! Mix and match any of the filling ingredients for any of the following; marinated feta, crunchy cucumber, marinated eggplant or artichoke, fresh basil, grilled zucchini, roasted sweet potato.
  6. Storage; Keep leftovers covered in the fridge for 2-3 days. It actually tastes even better the next day once all of the flavours have had a change to develop.
  7. Make ahead; The whole salad can be made ahead of time and stored in the fridge until needed (for 2-3 days), or the add-ins can all be chopped and stored in airtight containers in the fridge, ready to assemble. The pasta can also be cooked ahead of time and stored in the fridge for 1-2 days until ready to assemble and serve. The dressing will keep in a jar in the fridge for 3-4 days. If using gluten-free pasta, I recommend adding the pasta just before serving, as otherwise it can break down in the dressing.
  8. Please note that the nutrition information is based on the salad being divided into 10 serves. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the salad.  
  9. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition

Calories: 431kcal | Carbohydrates: 34g | Protein: 12g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 19mg | Sodium: 587mg | Potassium: 370mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1046IU | Vitamin C: 42mg | Calcium: 69mg | Iron: 2mg