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When I was expecting my daughter, all I ever craved was one or the other kind of pasta. And since they were the long summer months, I experimented with introducing many protein foods to the regular pasta salad! And then I found a perfect blend of salami, some pepperoni, and all my favorite vegetables. So here is the salami pasta salad for you all to try and fix up something new on your potluck salad menu.
The salami and pepperoni furnished with protein and vegetables are rich in energy-boosting nutrients. If you like this salad, also try my favorite Greek pasta salad, Italian pasta salad, or a simple quinoa and asparagus salad to pair up with your meat-based entrees. So grab your chopping board and knives, and start chopping up those veggies to make this cool, fun salad.
Why would you like Salami Pasta Salad?
- It is quick and easy to make
- It is a complete meal within itself.
- It can be served as a side for salmon patties, or a side dish for baked chicken, steaks, and gravies.
- Take it to your casual picnics, potluck parties, pool parties, or just as a quick lunchbox meal.
- Salami pasta salad is best for a high-protein diet, suitable for growing children.
- You can also make a keto, vegan, and gluten-free version using some alternative ingredients.
- You can make it using your leftover salad vegetables.
Ingredients For Salami Pasta Salad
For Salad
- 300 g boiled pasta of your choice
- 60 g beef Salami chopped
- 1 bell pepper Chopped
- 60 g pepperoni chopped
- 200 g cherry tomatoes
- 1 red onion chopped
- 200 g mozzarella cheese
- Fresh parsley chopped
For dressing
- ¼ cup extra virgin olive oil
- 2 tbsp red or white wine vinegar
- 1 tsp oregano or dried mixed herbs
- 1 clove crushed and chopped garlic
- 1 tsp Dijon mustard
- Kosher Salt and black pepper to taste
Ingredient Notes
Pasta: Since it is a creative dish, use any pasta you like as long as it is bite-sized and not tubed. Farfalle, rotini, cavatelli, or any other. Remember that you should never overcook or undercook the pasta as it will ruin the overall texture of the salad.
Salami: Choose the best quality beef Salami from the deli section of a good store. It adds fat, a tasty salty flavor, and glory to your salad.
Pepperoni: Just to boost the flavor and protein content. Skip if you want to.
Cheese: For these salads, my favorite is mozzarella, because it is a bit chewy, creamy and lends a soft texture to the crunchy salad. Cut it into small cubes.
Vegetables: Chopped red onion, bell pepper, cherry tomatoes, and cucumbers, lend versatility, nutrient value, and aesthetic appeal to the dish. You can add or replace it with your favorite vegetables.
Olive oil: It acts as a base for making the dressing. Olive oil has a unique taste and healthy omega-3 and omega-6 fatty acids, which contribute to heart health.
Vinegar: Vinegar is for that zesty, tangy flavor we all crave in these pasta salads.
Garlic: What even is a dressing without the kick of strong garlic flavor?
Salt, pepper, and herbs: They bring out the natural flavors of vegetables, enhance the overall taste, and tantalize the taste buds.
How to make the Salami Pasta Salad
Step one: Boiling the Pasta
- Pour water into a pan and place it on a high flame until it starts boiling. Add 1 tbsp salt.
- Reduce heat to medium and put in the pasta. Cook for 6 to 8 minutes al dente.
- Drain the hot water from the pasta. Pour cold water over the pasta and allow it to sit in a strainer. This will stop the cooking process.
- Mix 1 tsp oil in pasta to prevent it from sticking to each other. Allow it to cool for a while.
Step two: Preparing the Dressing
- Take a mixing jar and pour in the olive oil and vinegar. Shake vigorously to blend the two.
- Add salt, pepper, crushed garlic clove, mixed herbs, and Dijon mustard.
- Shake well so that all the ingredients combine.
Step three: Preparing the Vegetables
- Chop all the vegetables as required.
- In a large salad bowl, put in all the chopped vegetables. Add salami, mozzarella cheese cubes, and pepperoni as well.
Step four: Assembling
- Add pasta to the mixing bowl and toss again.
- Pour over the salad dressing and toss gently so that each ingredient gets well-glazed.
- Refrigerate for 30 minutes before serving.
Expert tips to make the best Salami Pasta Salad
- You can prepare the dressing ahead of time and save it in the refrigerator for later use.
- The contents of the dressing tend to separate as it sits. Shake it well before pouring it over the salad.
- Add salt generously to the boiling water before adding pasta. Don’t overcook it or it may get mushy and ruin the salad texture.
- You can make the salad ahead of time and refrigerate it for the next day. Trust me, it tastes even better when the flavors have completely mingled.
- While making this salad, just go with the flow, and add as much or as little as you like, because it is completely open for experimentation.
How to store Salami Pasta Salad?
- In case you have leftovers, do not let them sit at room temperature for long because salami might get spoiled, especially in hot weather.
- You can keep the leftover salad in an airtight jar and keep it in the refrigerator for up to 3 days.
- Since it is a cold salad, you can eat it straight out of the refrigerator.
How to freeze the salad?
- Although freezing is possible, I usually do not recommend it, because it makes pasta sticky and soggy when thawed. If you still want to, store pasta in a zip-lock bag or freezer-friendly container. It will remain edible for up to 3 months.
- To defrost it, you can place the container in the refrigerator overnight or allow it to sit at room temperature for 4 to 5 hours. The texture might not be the same though.
Alternative Ingredients
- To make this salad gluten-free, you can use gluten-free pasta instead of regular one.
- Use tofu or skip using any kind of cheese if you want to make it dairy-free.
- If you do not have mozzarella cheese, use Monterey Jack, Feta, or Cottage cheese.
- Add as many vegetables or ingredients as you like such as corn, olives, mushrooms, beets, baby spinach, broccoli, carrots, etc.
- Skip salami and pepperoni to make it exclusively vegan, while using tofu.
- Instead of pasta, use boiled chickpeas, red kidney beans, or white kidney beans to make it a keto meal.
- If you don’t have olive oil, use corn oil or sunflower oil for dressing.
- You can also replace vinegar with the same quantity of lemon juice.
Alternative Recipes
- Fusilli pasta salad
- Broccoli Salad
- Macaroni salad
- Summer Asian Coleslaw
- Shirazi Salad
- Quinoa Arugula Salad with Lemon Vinaigrette
- Lamb pasta salad
- Chinese Smashed Cucumber Salad
- Burmese Tea Leaf Salad
- Roasted Beets With Goat Cheese Salad
Frequently asked questions
Almost all types of pasta salads are served chilled. They are refrigerated for at least half an hour before serving. You can keep your salad at room temperature for a while before eating if you do not like it cold. Pasta salads are usually made up of lots of ingredients and a vinaigrette-like dressing, so it is better to refrigerate it to blend in the flavors and keep the ingredients good to eat.
Pasta salad is an adaptable and customizable dish. You can pair it up with a variety of foods, such as hamburgers, Bar b cue items, sandwiches, wraps, corn on the cob, fried asparagus, cheese, crackers, etc.
There could be quite a few reasons, for example, you may have not drained the wet ingredients properly. If you add too many watery vegetables such as tomatoes, cucumbers, and onions, the salad might get runny. Try to balance the dish with a few watery and firm vegetables. Drain pasta thoroughly and let it sit in a strainer for a while. Take care of the consistency of the salad dressing and avoid making it too watery.
Salami Pasta Salad
Ingredients
For Salad
- 300 g boiled pasta of your choice
- 60 g beef Salami chopped
- 1 bell pepper Chopped
- 60 g pepperoni chopped
- 200 g cherry tomatoes
- 1 red onion chopped
- 200 g mozzarella cheese
- Fresh parsley chopped
For dressing
- ¼ cup extra virgin olive oil
- 2 tbsp red or white wine vinegar
- 1 tsp oregano or dried mixed herbs
- 1 clove crushed and chopped garlic
- 1 tsp Dijon mustard
- Kosher Salt and black pepper to taste
Instructions
- Boil pastaof your choice for 6 to 8 minutes or until al dente.
- Drain the pasta and pour over the cool water. Mix 1 tsp oil in it and let it cool.
- In a salad bowl, add all the chopped vegetables, chopped salami, pepperoni, and cooled pasta.
- To make the dressing, whisk all the ingredients until a smooth emulsion is formed.
- Pour the salad dressing over the salad and toss with a wooden spoon.
- Serve fresh.
