Salami Pasta Salad
This salami pasta salad is loaded with cubed Genoa salami, creamy little mozzarella pearls, and a tangy Italian dressing that soaks into every twist of pasta. It comes together in about 30 minutes with no fancy technique required, travels well, and tastes even better the next day once the dressing has had time to soak in.
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
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
Instructions
- 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.
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.
Nutrition
Serving: 1servingCalories: 380kcalCarbohydrates: 30gProtein: 14gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 35mgSodium: 780mgPotassium: 320mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 8mg
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