This salami pasta salad recipe is the one I make when I need something on the table in thirty minutes flat and I want everyone to actually fight over the leftovers.
It is loaded with cubed Genoa salami, creamy little mozzarella pearls, and a tangy Italian dressing that soaks into every twist of pasta.
No stove babysitting required once the noodles are done, just chop, toss, and chill.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 12 minutes |
| Total Time | 32 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
I first put this together for a neighborhood block party a few summers ago, back when I still thought a plain macaroni salad would cut it.
Somebody brought a store-bought antipasto platter, and I started raiding it for my pasta bowl halfway through assembly.
Salami, olives, pepperoncini, and mozzarella all landed in the bowl together, and that happy accident became a permanent recipe in my rotation.
If you like that same deli-counter flavor combination, you will probably also love my Pepperoni Pasta Salad, which uses a similar approach with a spicier cured meat.
Why You’ll Love This Salami Pasta Salad Recipe
This is the kind of dish that gets requested by name once people taste it.
It travels well, it holds up in the fridge for days, and it tastes even better the next day once the dressing has had time to soak in.
- Comes together in about 30 minutes with no fancy technique required
- Feeds a crowd, so it is perfect for potlucks, picnics, and game day spreads
- Naturally make ahead, since the flavor improves with a few hours in the fridge
- Endlessly customizable with whatever cheese, veggies, or dressing you have on hand
- Kid friendly and adult friendly at the same time, which is rare
Another favorite for the same kind of gathering: Ham Pasta Salad.
Ingredients
Most of this list is stuff you can find in the deli case and produce section on a single trip.
The salami and mozzarella are the two ingredients I would not swap out, since they give this salad its signature flavor and texture.
- 1 pound rotini pasta
- 8 ounces Genoa salami, cut into small cubes
- 8 ounces fresh mozzarella pearls (bocconcini)
- 1 pint cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives, sliced
- 1/2 cup sliced pepperoncini peppers
- 1/2 medium red onion, thinly sliced
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 3/4 cup Italian dressing, store bought or homemade
- 2 cloves garlic, minced
- Salt and black pepper, to taste
Read Also: Hawaiian Macaroni Salad
Kitchen Equipment Needed
Nothing here is complicated. If you have made pasta before, you already own most of this.
- Large stockpot for boiling the pasta
- Colander for draining
- Large mixing bowl for tossing everything together
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Salad tongs for mixing and serving
This pairs beautifully with a side of Orzo Pasta Salad Recipe if you want to offer two different textures on the same table.
Recommended Products for This Recipe
These are a few products I personally reach for when I make this salad on repeat.
None of them are required, but each one makes the process a little easier or the final result a little better.
1. Genoa Salami, Whole Chub
Buying the whole chub instead of pre-sliced deli salami lets you cut it into thick little cubes that hold their shape and stay chewy instead of going limp in the dressing.
It also tends to have better flavor than thin pre-packaged slices.
2. Fresh Mozzarella Pearls
The little bocconcini pearls are already bite sized, so there is no extra cutting board work, and they have a much creamier texture than shredded mozzarella.
They soak up a little bit of the dressing too, which is a nice bonus.
3. Large Glass Mixing Bowl Set
A wide, deep bowl makes tossing a pasta salad this size so much easier than trying to stir it in a pot.
I like glass because you can see if everything is evenly coated before you serve it.
4. Airtight Glass Storage Containers
Since this salad tastes even better as leftovers, having a good airtight container keeps it fresh in the fridge for days without the dressing drying out or the pasta absorbing fridge odors.
You might also enjoy: Tortellini Pasta Salad
Step-by-Step Instructions: How to Make Salami Pasta Salad
1. Cook the Pasta
- Bring a large stockpot of generously salted water to a rolling boil over high heat.
- Add the rotini pasta and stir once to keep the pieces from sticking together.
- Cook according to the package directions, usually about 10 to 12 minutes, until the pasta is al dente and still has a slight bite to it.
- Drain the pasta in a colander and rinse briefly under cold water to stop the cooking and cool it down quickly.
- Shake the colander well to remove excess water, then set the pasta aside to cool completely while you prep the rest of the ingredients.
2. Prepare the Salami and Cheese
- Trim the casing off the salami chub if it has one, then slice it into rounds about a quarter inch thick.
- Stack a few rounds at a time and cut them into small cubes so every bite of salad gets a piece of salami.
- Drain the fresh mozzarella pearls if they are packed in liquid, and pat them dry with a paper towel so they do not water down the dressing.
- Set both the salami and mozzarella aside in a small bowl.
3. Prep the Vegetables and Herbs
- Halve the cherry tomatoes and place them in a bowl.
- Slice the pitted Kalamata olives and the pepperoncini peppers into rounds.
- Thinly slice the red onion, then rough chop it a bit more if you prefer smaller pieces in every bite.
- Chop the fresh basil just before you are ready to combine everything, so it stays bright green and does not wilt.
- Mince the garlic finely if you are making a homemade dressing.
4. Make or Prepare the Dressing
- If using store-bought Italian dressing, simply measure out three quarters of a cup and set it aside.
- If making a quick homemade version, whisk together olive oil, red wine vinegar, the minced garlic, a pinch of Italian seasoning, salt, and black pepper in a small bowl until combined.
- Taste the dressing and adjust the seasoning before adding it to the salad, since it is much easier to fix now than after everything is tossed together.
5. Combine Everything
- Add the cooled, drained pasta to a large mixing bowl.
- Add the cubed salami, mozzarella pearls, halved cherry tomatoes, sliced olives, pepperoncini, and red onion.
- Pour the Italian dressing over the top.
- Sprinkle in the grated Parmesan cheese and chopped basil.
- Using salad tongs, toss everything gently but thoroughly until the pasta and mix-ins are evenly coated in dressing.
- Taste and add extra salt and black pepper if needed.
6. Chill and Serve
- Cover the bowl and refrigerate the salad for at least 30 minutes, though an hour or more gives the best flavor.
- Give the salad one more toss right before serving, since the dressing tends to settle at the bottom of the bowl.
- Serve chilled or at room temperature, garnished with a little extra basil and Parmesan if you like.
I learned this cold-marinating trick while perfecting my Strawberry Feta Pasta Salad, and it works just as well here.
Tips for The Best Salami Pasta Salad
A few small details make a big difference in how this salad turns out.
- Do not skip rinsing the pasta in cold water, since warm pasta will melt the mozzarella and make the dressing greasy
- Cut the salami into cubes rather than thin strips so it holds its texture and does not get lost in the pasta
- Let the salad chill for at least 30 minutes before serving so the dressing has time to soak in
- Save a little extra dressing to toss in right before serving, since pasta continues to absorb liquid in the fridge
- Use a short, ridged pasta shape like rotini or fusilli, which grabs onto the dressing better than smooth shapes
Read Also: Cold Pasta Salad Recipes
Serving Suggestions
This salad is hearty enough to stand alone as a light lunch, but it also shines as a side dish at a bigger spread.
Here are a few of my favorite ways to serve it.
- Alongside grilled chicken or burgers at a summer cookout
- As part of a picnic spread with crusty bread and fresh fruit
- Scooped into lettuce cups for a lighter, low-carb style lunch
- Paired with a simple Caprese Pasta Salad for a two-salad Italian spread
- Packed into individual containers for easy grab-and-go work lunches
Variations of Salami Pasta Salad
This recipe is very forgiving, so feel free to make it your own based on what you have in the fridge.
- Swap Genoa salami for pepperoni or capicola for a different flavor profile
- Add artichoke hearts or roasted red peppers for extra Mediterranean flavor
- Use provolone cubes instead of mozzarella pearls for a sharper, saltier bite
- Toss in baby spinach or arugula for extra greens and color
- Make it spicy by adding a pinch of red pepper flakes or a splash of hot pepper brine
Another favorite: Deviled Egg Pasta Salad
Storage and Reheating
This is a cold salad through and through, so there is no reheating involved, just proper storage.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Give the salad a good stir before serving again, since the dressing settles at the bottom
- If the pasta looks a little dry after a day or two, toss in a splash of extra Italian dressing or a drizzle of olive oil
- This salad is not recommended for freezing, since the texture of the mozzarella and fresh vegetables suffers once thawed
This pairs beautifully with my Dill Pickle Pasta Salad if you want to keep two make-ahead salads stocked in the fridge at once.
Nutritional Facts
Nutrition will vary depending on the exact brands and amounts of salami, cheese, and dressing used, but here is a general estimate per serving, based on 8 servings total.
- Calories: approximately 380 per serving
- Protein: approximately 14 grams
- Carbohydrates: approximately 30 grams
- Fat: approximately 23 grams
- Sodium: approximately 780 milligrams
Read Also: Mexican Street Corn Pasta Salad Recipe
Health Benefits of Key Ingredients
While this is definitely a treat-yourself kind of salad, a few of the ingredients bring some real nutritional value to the table.
- Cherry tomatoes are rich in vitamin C and the antioxidant lycopene, which supports heart health
- Fresh basil contains antioxidants and small amounts of vitamin K
- Olives provide heart-healthy monounsaturated fats
- Mozzarella offers a good source of calcium and protein
- Garlic has natural compounds linked to immune support
Another favorite: Shrimp Pasta Salad
FAQs About Salami Pasta Salad
1. Can I make this salad ahead of time?
Yes, this is actually one of those recipes that tastes better the next day.
Make it up to 24 hours in advance and store it covered in the refrigerator until you are ready to serve.
2. What type of pasta works best?
A short, ridged shape like rotini, fusilli, or penne works best because the grooves hold onto the dressing.
Smooth pasta shapes tend to let the dressing slide right off.
3. Can I use a different type of cured meat?
Absolutely. Pepperoni, capicola, or even a spicy soppressata all work well in place of Genoa salami.
Just keep the pieces cubed rather than thinly sliced so they hold their texture.
4. Is this recipe gluten free?
It can be. Simply swap in your favorite gluten free rotini or fusilli pasta, and double check that your Italian dressing is labeled gluten free, since some brands add wheat-based thickeners.
5. How long does salami pasta salad last in the fridge?
Stored in an airtight container, it stays fresh for up to 4 days. Give it a quick stir before serving since the dressing tends to settle at the bottom of the container.
If you like a smoky, savory twist on the classic formula, you will want to try my Bacon Ranch Pasta Salad next.
Salami Pasta Salad
Ingredients
- 1 pound rotini pasta 450g
- 8 ounces Genoa salami 225g, cut into small cubes
- 8 ounces fresh mozzarella pearls 225g bocconcini, drained and patted dry
- 1 pint cherry tomatoes halved
- 1/2 cup pitted Kalamata olives sliced
- 1/2 cup sliced pepperoncini peppers
- 1/2 medium red onion thinly sliced
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil chopped
- 3/4 cup Italian dressing store bought or homemade
- 2 cloves garlic minced, for homemade dressing
- salt and black pepper to taste
Equipment
- Large stockpot for boiling the pasta
- Colander
- Large mixing bowl wide and deep, for tossing everything together
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Salad tongs for mixing and serving
- Airtight glass storage containers optional, for storing leftovers
Method
- Bring a large stockpot of generously salted water to a rolling boil. Add the rotini pasta and cook according to package directions until al dente, about 10-12 minutes.
- Drain the pasta in a colander and rinse briefly under cold water to stop the cooking and cool it down quickly. Shake well to remove excess water and set aside to cool completely.
- Trim the casing off the salami chub if it has one, then cut into quarter-inch rounds and stack them to cut into small cubes. Drain the mozzarella pearls and pat them dry with a paper towel.
- Halve the cherry tomatoes, slice the olives and pepperoncini, thinly slice the red onion, and chop the fresh basil. Mince the garlic if making homemade dressing.
- If using store-bought dressing, measure out 3/4 cup. For homemade, whisk olive oil, red wine vinegar, minced garlic, Italian seasoning, salt, and pepper in a small bowl until combined.
- Add the cooled pasta to a large mixing bowl with the cubed salami, mozzarella pearls, tomatoes, olives, pepperoncini, and red onion. Pour the dressing over the top and sprinkle with Parmesan and basil.
- Toss gently but thoroughly until everything is evenly coated. Taste and add salt and black pepper if needed.
- Cover and refrigerate for at least 30 minutes, or up to an hour for best flavor. Toss again before serving, garnished with extra basil and Parmesan if desired.
Nutrition
Notes
- Make Ahead: This salad tastes even better the next day. Make it up to 24 hours in advance and store covered in the refrigerator.
- Pasta Shape: Short, ridged shapes like rotini, fusilli, or penne work best because the grooves hold the dressing. Smooth shapes let the dressing slide off.
- Save Extra Dressing: Pasta absorbs liquid in the fridge, so save a little extra dressing to toss in right before serving.
- Salting the Water: Don’t skimp on salting the pasta water — it seasons the pasta from the inside out.
- Dry the Mozzarella: Pat the mozzarella pearls dry so they don’t water down the dressing.
- Cubed Salami: Cut the salami into cubes rather than thin strips so it holds its texture and doesn’t get lost in the pasta.
- Variations: Swap Genoa salami for pepperoni or capicola, add artichoke hearts or roasted red peppers, or use provolone cubes instead of mozzarella.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir before serving as dressing settles at the bottom.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This salami pasta salad has earned a permanent spot in my potluck rotation, and I have a feeling it will do the same for you.
It is quick, it is forgiving, and it tastes like a little trip to an Italian deli counter in every bite.
Give it a try this weekend, and let me know in the comments what mix-ins you added to make it your own.
I would love to hear how your version turns out, and feel free to share a photo with me.
Recommended:
- Tuna Pasta Salad
- Spinach Feta Pasta Salad
- Avocado Pasta Salad
- Mediterranean Pasta Salad
- Chicken Pasta Salad
