Salami Pasta Salad
This salami pasta salad recipe uses eleven main ingredients and comes together in under 30 minutes on the stove and counter. Cubed Genoa salami and mozzarella pearls give it the deli-counter flavor that separates it from a plain pasta salad, and a zesty Italian dressing coats every piece of rotini without pooling at the bottom of the bowl.
Equipment
- Large stockpot - for boiling the pasta
- Sharp chef's knife - for cubing the salami and cheese cleanly
- Large mixing bowl - wide and shallow for even tossing
- Airtight storage container - for leftovers
- OXO Good Grips Salad Tongs - optional - for tossing without crushing tomatoes
- Anchor Hocking Glass Mixing Bowl with Lid - optional - for mixing, chilling, and serving in one dish
- Cheese Cubing Knife - optional - for cleaner cuts through mozzarella and salami
- Rubbermaid Brilliance Glass Meal Prep Containers - optional - for leak-proof storage
Ingredients
- 1 lb Rotini pasta - 450g
- 8 oz Genoa salami - 225g, cut into small cubes
- 8 oz Mozzarella pearls - 225g
- 1 cup Cherry tomatoes - 150g, halved
- 1 cup Black olives - 120g, sliced
- 1/2 Red onion - medium, thinly sliced
- 1 Red bell pepper - medium, diced
- 1/2 cup Pepperoncini - 60g, sliced, plus 1 tablespoon of the brine
- 1 cup Zesty Italian dressing - 240ml
- 1/2 cup Parmesan cheese - 50g, grated
- 1/4 cup Fresh parsley - chopped
- Salt - to taste
- Black pepper - to taste
For the Pepperoncini Brine
- 1 tablespoon Pepperoncini brine - from the jar
Instructions
- Bring a large stockpot of salted water to a rolling boil. Add the rotini and cook according to package directions until al dente, about 9 to 11 minutes.
- Drain the pasta in a colander and rinse briefly under cold water to stop the cooking. Let it sit for a few minutes, shaking occasionally, so excess water drains off.
- While the pasta cooks, cube the Genoa salami into pieces roughly the same size as the mozzarella pearls. Halve the cherry tomatoes, and slice the olives, pepperoncini, and red onion thinly. Dice the red bell pepper into small, even pieces.
- Add the drained, slightly cooled pasta to a large mixing bowl. Pour in the zesty Italian dressing along with the tablespoon of pepperoncini brine and toss thoroughly so every piece of pasta is coated.
- Add the cubed salami, mozzarella pearls, cherry tomatoes, black olives, red onion, bell pepper, and pepperoncini to the bowl. Toss gently to combine, ensuring the dressing reaches the vegetables as well as the pasta.
- Sprinkle the grated parmesan cheese and chopped parsley over the top. Fold everything together one more time until the parmesan is evenly distributed. Season with salt and black pepper to taste, keeping in mind the salami and parmesan are already salty.
- Serve right away, or cover and refrigerate for at least 30 minutes for the flavors to meld. Give it one more toss just before serving, as the dressing tends to settle at the bottom.
Notes
- Don't skip the cold rinse: Rinsing the pasta stops it from continuing to cook in its own residual heat, which keeps it from turning mushy once it's dressed.
- Cube the salami and cheese to match: Uniform pieces mean every forkful gets a bit of both instead of an unbalanced bite.
- Dress warm, not hot, pasta: Adding dressing to hot pasta thins it out so it slides right off instead of clinging to the noodles.
- Save some parmesan for serving: A light dusting right before you set the bowl out looks fresher than parmesan that's been sitting mixed in for hours.
- Taste before adding extra salt: Between the salami, olives, pepperoncini, and parmesan, this salad rarely needs much additional salt.
- Use a good quality Italian dressing: A thin, watery dressing won't coat the pasta the same way a thicker, zesty one will.
- Make it ahead: This salad actually tastes better after a few hours in the fridge. Make it up to a day ahead for best flavor.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Add a splash of fresh dressing if the salad seems dry after a day or two.
Nutrition
Serving: 1servingCalories: 380kcalCarbohydrates: 32gProtein: 14gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 35mgSodium: 780mgPotassium: 280mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 25mgCalcium: 15mgIron: 8mg
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