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Salami N Shells Salad Recipe

In New Berlin, Wisconsin, Carol Smith tosses a hearty blend of ingredients that our taste testers ranked"a cut above any deli salad we've ever tasted."
TOTAL TIME: Prep/Total Time: 20 min. YIELD:8-10 servings


  • 7 ounces uncooked small pasta shells
  • 1 cup halved cherry tomatoes
  • 1 cup halved ripe olives
  • 1 block (6 ounces) mozzarella cheese, cut into thin strips
  • 4 ounces salami, cut into thin strips
  • 1/2 cup chopped green pepper
  • 4 green onions, sliced
  • 1/3 cup vegetable oil
  • 3 tablespoons cider or red wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder


  • 1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the next six ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Chill until serving. Yield: 8-10 servings.

Nutritional Facts

1 serving (1 cup) equals 203 calories, 16 g fat (5 g saturated fat), 24 mg cholesterol, 625 mg sodium, 9 g carbohydrate, 1 g fiber, 8 g protein.

Reviews for Salami N Shells Salad

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Reviewed Jun. 24, 2014

"I have made this salad for years. The first time I made it I somehow misread it and used pepperoni instead of salami. We loved it so much I have never corrected this happy mistake."

Reviewed Mar. 20, 2014

"This is my all time favorite pasta salad recipe. Its the perfect mix. I use cooked ham instead of salami.. its much better in my opinion. Love this recipe and it is a must try!!!!"

Reviewed Aug. 26, 2012

"I like it much better with feta cheese...use it to fill us a cup when on the go (no spoon or fork needed)"

Reviewed Jun. 17, 2010

"Excellent for a summer potluck! I added some chopped artichoke hearts, and it was even more delicious!"

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