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Salami N Shells Salad

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.
  • Makes
    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


  • 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.

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Average Rating:
  • lwysewest
    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.

  • lovepinkkal
    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!!!!

  • PVHolland
    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)

  • ChrisFromJersey
    Jun 17, 2010

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

  • SusanCJones
    Jan 12, 2007

    No comment left

  • Lisa Tousley
    Aug 11, 2006

    No comment left