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Salami Pasta Salad Recipe
Salami Pasta Salad Recipe photo by Taste of Home
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Salami Pasta Salad Recipe

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The first time I tasted this delicious salad was at my wedding, and I recall, even in the blur of that day, the recipe was in high demand. That was years ago and I'm still asked to bring it to cookouts and parties! —Sarah Ryan, Geneva, Ohio
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 9 servings

Ingredients

  • 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
  • DRESSING:
  • 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

Nutritional Facts

3/4 cup: 273 calories, 17g fat (5g saturated fat), 18mg cholesterol, 817mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 8g protein

Directions

  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.
Originally published as Salami Pasta Salad in Simple & Delicious July/August 2008, p13


Reviews for Salami Pasta Salad

AVERAGE RATING
(50)
RATING DISTRIBUTION
5 Star
 (42)
4 Star
 (6)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Andelee
Reviewed Jul. 30, 2016

"This is the second time I am making this salad in as many weeks. It is great, easy to make and everybody loves it. The only slight changes I make are to the dressing. I reduce the salt to half a teaspoon (plenty of salt in the pepperoni and salami) and I also reduce the sugar to one tablespoon. I'm sure you could add different types of peppers or cheese to suit the individual taste. This is a must have recipe!"

MY REVIEW
PrplMonky5
Reviewed Jul. 20, 2016

"This was really easy to make and it had a different taste than the generic "Italian pasta salad". I think the sugar and red wine vinegar really went well together. The result was a very light taste, not overwhelming whatsoever. Perfect for a salad. I made some minor changes: used mini wheels pasta (same amount stated), summer sausage instead of salami, and swiss cheese instead of provolone. Turned out great!"

MY REVIEW
Ohcook
Reviewed Jul. 14, 2016

"This salad is a keeper. The only changes I made was to microwave the salami and pepperoni cubes on paper towels for three minutes to absorb some of the fat. Let it cool then add to salad. Also used honey instead of sugar in dressing."

MY REVIEW
maddydeh
Reviewed Aug. 14, 2015

"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."

MY REVIEW
nmblades
Reviewed Aug. 1, 2015

"This is SO good. I make it at least once per summer. It' a big hit at the lake and on picnics."

MY REVIEW
Sheena_Pallante
Reviewed Jan. 5, 2015

"This pasta salad is delicious! I get compliments every time I make it."

MY REVIEW
silverpencil
Reviewed Dec. 10, 2014

"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"

MY REVIEW
kredhead
Reviewed Mar. 24, 2014

"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."

MY REVIEW
valanddansmith
Reviewed Sep. 3, 2013

"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!"

MY REVIEW
momio
Reviewed Aug. 14, 2013

"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."

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