Salami Pasta Salad Recipe
- 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
- 1. 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.
- 2. In a small bowl, whisk the dressing ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate until serving. Yield: 9 servings.
3/4 cup: 273 calories, 17g fat (5g saturated fat), 18mg cholesterol, 817mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 8g protein
Reviews for Salami Pasta Salad
"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."
"Loved this! To me, it has all the essential components of a good pasta salad, although I did use cheddar rather than provolone. Will definitely make it again!"
"We really liked it. I had a half of a cucumber so I added that and didn't have a green bell pepper so I used a Hatch green chili and I thought it was still yummy."
"I thought this was really good. At first I thought it was okay, but the more I ate it my opinion changed. Was a different type pasta salad than I was use to I guess, lol"
"This is my go-to summer salad and I'm always asked for the recipe when I take it to get togethers. I make it as written other then I omit the olives. Love the dressing, it's a perfect blend of flavors."
"This is the best pasta salad EVER !! My 10 yr old keeps begging me to make this. After trying a couple pasta salad recipes i had given up on finding one my family likes til i tried this one, and bingo :) I only use 1 kind of meat , either salami or pepperoni to cut down on the sodium."
"One of the best pasta salads, ever! Have make it many times and always go home with an empty bowl."
"This recipe was a HUGE hit! Delicious and easy to prepare! I added Mozzarella cheese to mine."
"Loved this! But I do love a good pasta salad :) Left off the olives as the family isn't a fan but otherwise made as-is."
"I made this to bring to our yacht club (not an fancy place!) - really good and very easy. I doubled the recipe and only used summer sausage for the meat; I added 1 6-ounce can of sliced ripe olives (spanish might be nice too); one green and one yellow pepper; I used red onion and less sugar (Splenda). I wanted to buy Fontina cheese but our store didn't have it so I used 8 ounces reduced fat Monterey Jack."
"I'm addict3ed to this, after making it the first time a couple of weeks ago, I have made it four times. Wonderful flavor!!"
"Super easy to make the whole family enjoyed it. The dressing, even with the sugar in it, was superb."
"Very good just the way it is. I will make it again."
"I made this for dinner..to go with brats...but I kept tasting it to make sure it had a good flavor ..all most ate the whole dish..YUM YUM"
"Tasted great I will make again, followed the recipe exactly as written, I am not fond of the pasta salad recipes that call for Italian dressing but this homemade dressing WITH the sugar is really good."
"Easy recipe. Nice and light and good for all occasions. Ty, for sharing. :)"
"Haven't tried yet, but I am looking forward to trying this week to beat the 100+ heat! I am absolutely delighted to find a recipe that does not use bottled Italian dressing. Thanks. JoL"
" LOVED the recipe exactly as is and so does everyone else who's eaten it! Thanks!!!"
"garytrish-I was thinking the exact same thing, you just beat me to the punch ?."
"I have been making this pasta salad for years! My family all love it and request it often. the only difference in my recipe and this one is that mine also calls for green olives and the dressing calls for garlic salt rather than regular salt and does not contain sugar. You can really adjust this recipe to fit your personal likes. It is a real keeper!"
"I have made a very similar recipe without the cheese and salami. Instead of the olives I have added cucumbers. I am looking forward to trying the addition of the cheese and salami!!"
"I didn't have all the ingredients on hand; but I used what I had and it was very, very, tasty. -- Allow me to also state that once you change the original recipe to become unrecognizable -- then don't rate -- because you didn't try it! Make it as submitted "first" -- then you can comment. Swapping out most of the ingredients -- it then becomes your version of the same. If you need to comment -- be kind about it."
"This is sooooo good! When I read reviewsfrom people like "flygirlinmy dreams," I find it annoying! Why even TRY the salad in the first place, if you are going to modify it to suit you? I realize not EVERYONE needs to like EVERYTHING, but 'know it all's' really bug me!"
"This is the perfect recipe for a hot summer day. I make this salad several times each summer. We enjoy it. Thank you for submitting your recipe!!"
"I used turkey pepperoni to save calories!Great recipe!"
"For a minor 'change up' I'll use 'Summer Sausage and the round Terr-Okie ;>) snack strips. The 'smoked' nature of the flavor of both adds a real kick to the end product."
"This is probably the one recipe I have made more times than any other. The only change I make is that I use garlic red wine vinegar. Everyone love it."
"I could/would never add 2T of sugar to any salad dressing recipe; much to sweet. I will substitute a splash of floral red or white wine instead. Home-grown or cherry tomatoes are always best choices. Use fresh jalapeno, longitudinally-sliced and avoiding center seed core to escape "heat", is a better, more pungent choice than the more expensive, milder bell pepper. I find provolone too bland; therefore, my predominent cheese choices for almost all recipes is sharp cheddar and/or havarti dill. As far as pasta choice, shells, rigitoni, or fetticini have the desired bulk for satiation. Increase the salami, add ground pepper, and use a richly spiced olive for a satisfying punch!"
"Once I start eating this, I can't stop. The flavors blend so well together. I would not change a thing!"
"I despise mayonnaise, so I will only eat pasta salad if it's vinaigrette-based. This is wonderful! I like to add shredded carrots for more crunch and a little sweetness. And, I usually omit the pepperoni to save a few extra calories and it's just as delicious without."
"Very good and a nice change from just using italian salad dressing. I forgot to add the cheese and it was still delicious."
"Great pasta salad for the meat lovers! Hearty yet light without the mayo. I used olive oil instead of canola."
"My family loves this salad. When I make it just for us, we eat it for several days. It's great for taking to work for lunch. The dressing recipe doesn't seem like it will make enough for the salad, but it is plenty. I doubled it one time and it was too oily."
"Wonderful! I'm always asked for this recipe."
"This is a wonderful side. Indoors or out, everyone loves it"
"My family loved this salad! It made hamburgers more special for a weekday dinner."