Name: Italian Pasta Salad with Salami Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian
Ingredients: 500 grams Pasta (cooked and cooled); 80 g Salami, chopped into strips; 200 g Mozzarella Balls (halved if large); 8 Sundried Tomatoes, finely chopped; 1 Sweet Pepper, diced; ½ Cucumber, diced; 100 g Cherry Tomatoes, quartered; 100 g Sweetcorn (tinned); ¼ Red Onion, diced; 60 g Green or Black Olives (pitted); 4 tbsp Pine Nuts; 3 tbsp Fresh Basil, chopped (plus extra for garnish); 5 tbsp Olive oil; ½ Lemon, juiced; 2 cloves Garlic, minced; 1 tbsp Italian Seasoning (mix of oregano, thyme, basil, parsley, sage, red pepper flakes)

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Introduction

This Italian Pasta Salad with Salami is a vibrant and flavorful dish perfect for any meal. Packed with fresh vegetables, savory salami, and a zesty homemade dressing, it’s a great way to enjoy a refreshing, easy-to-make salad that everyone will love.

A white dish filled with spiral pasta mixed with strips of pink salami, small white mozzarella balls, red cherry tomato slices, pieces of dark olives, and fresh green basil leaves, all lightly sprinkled with black pepper. The pasta has a golden-yellow color with a slightly glossy texture. In front of the dish, a white plate holds a serving of the same pasta salad, arranged neatly with the same ingredients visible on top. A silver fork with a wooden handle sits to the right of the plate. Both the dish and plate rest on a yellow textured cloth atop a white marbled surface, with some green herbs in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 grams pasta (cooked and cooled)
5 tbsp olive oil
½ lemon (juice)
2 cloves garlic (minced)
1 tbsp Italian seasoning or dried herbs (oregano, thyme, basil, parsley, sage, red pepper flakes)
80 g salami (sliced into strips)
200 g mozzarella balls (halved if large)
8 sundried tomatoes (finely chopped)
1 sweet pepper (diced)
½ cucumber (diced)
100 g cherry tomatoes (quartered)
100 g sweetcorn (from a tin)
¼ red onion (diced)
60 g green or black olives (pitted)
4 tbsp pine nuts
3 tbsp fresh basil (chopped)

Instructions

Step 1: Cook the pasta according to package instructions. Drain and rinse with cold water, then set aside to cool completely.
Step 2: Prepare the dressing by combining olive oil, lemon juice, minced garlic, and Italian seasoning in a small bowl. Whisk until well mixed.
Step 3: Chop the salami into strips and halve the mozzarella balls if they are large. Dice the sweet pepper, cucumber, and red onion. Finely chop the sundried tomatoes. Quarter the cherry tomatoes. Drain the sweetcorn and pit the olives if needed.
Step 4: In a large mixing bowl, combine the cooled pasta with all the prepared salad ingredients: salami, mozzarella, sundried tomatoes, sweet pepper, cucumber, red onion, cherry tomatoes, sweetcorn, olives, pine nuts, and fresh basil.
Step 5: Pour the dressing over the mixed salad and toss gently until everything is evenly coated.
Step 6: Transfer the salad to a large serving dish and garnish with extra fresh basil on top.
Step 7: Serve immediately or chill for a bit to let flavors meld. Enjoy as a lunch, dinner, or side dish alongside meat, fish, or chicken.

Tips & Variations

For a vegetarian option, omit the salami and add roasted chickpeas or artichoke hearts for extra protein.
Use fresh herbs like parsley and basil for a brighter flavor.
Toast the pine nuts lightly before adding them to bring out their nutty aroma.
Add a splash of balsamic vinegar to the dressing for a tangy twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors develop more after resting, but it is best enjoyed fresh to keep the vegetables crisp. If needed, gently toss the salad before serving and add a little extra olive oil to refresh the dressing.

How to Serve

The dish is a plate of rotini pasta salad served on a white oval plate placed on a yellow textured cloth, with green herbs in the background on a white marbled surface. The pasta is light yellow and forms the base layer. Scattered throughout are thin pink strips of salami, small white mozzarella balls, and pieces of sun-dried tomatoes offering reddish dark spots. There are also bits of green herbs, orange slivers of bell pepper, and some black pepper sprinkled on top. In the center, a small bunch of bright green fresh basil leaves adds a pop of color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance and refrigerate it. This allows the flavors to blend nicely. However, to maintain the best texture, add the pine nuts just before serving.

What type of pasta works best for this salad?

Short pasta shapes like fusilli, penne, or farfalle hold the dressing well and mix nicely with the other ingredients. Avoid very thin pastas that might get mushy once dressed.