- 2 cups uncooked small pasta shells
- 3/4 cup chopped green pepper
- 3/4 cup chopped fresh tomatoes
- 1/2 cup chopped pepperoni
- 1/2 cup cubed hard salami
- 1/2 cup whole ripe olives, quartered
- 2 ounces provolone cheese, cubed
- 1/3 cup chopped onion
- 1/3 cup canola oil
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons dried oregano
- 1/2 teaspoon pepper
- Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the green pepper, tomatoes, pepperoni, salami, olives, cheese and onion.
- In a small bowl, whisk the dressing ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate until serving. Yield: 9 servings.
Reviews for Salami Pasta Salad
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"This is my favorite pasta salad. I have made it for my family almost every week during the summer, as well as for picnics and parties and always get lots of compliments. I use the 6 oz package of prepared diced pepperoni, a purple onion instead of white/yellow, a whole red pepper (instead of 3/4 cup green), colby cheese with jalapeno for a little extra zip (instead of milder provolone), and genoa salami. Personal preference, I do not add the olives or tomatoes. I usually double the recipe, which also means doubling the dressing. I'm sure you could add almost anything else to this salad....carrots (diced or shredded), celery, etc....and not go wrong."
"This is SO good. I make it at least once per summer. It' a big hit at the lake and on picnics."
"This pasta salad is delicious! I get compliments every time I make it."
"I've never reviewed a recipe because I have to create an account, which was too much hassle. This recipe, however, deserves the hassle. This is one of my "hall of fame" recipes. I panfry the salami to render some of the fat, which also intensifies the salami flavor and makes it crispy and chewy. Just put the diced salami in a dry frying pan and cook on medium-low for about 15 minutes while you dice the other ingredients. Make the dressing before everything else because the sugar and salt need time to dissolve. Finally, I love this recipe because I can use up an entire package of most of the ingredients (I buy them from Trader Joe): one bag of pasta (the shells stick together in stacks, so I use other shapes of small pasta), one stick of salami, one package of green bell pepper, one small onion, one jar of olives, one pack of provolone. I don't have to store a half pack of this or quarter jar of that in my fridge afterwards, and try to remember to use t hem up later. I double the dressing recipe, and have enough pasta salad for days. It makes a good lunch to take to work or school.l"
"Have made a salad like this for years. A little Parmesan & cubed mozzarella cheese gives it a little creaminess. So good on a hot day, can be made well in advance placing the pasta in just before serving."