Salami Pasta Salad Recipe

5 48 54
Salami Pasta Salad Recipe
Salami Pasta Salad Recipe photo by Taste of Home
Publisher Photo

Salami Pasta Salad Recipe

Read Reviews
5 48 54
Publisher Photo
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
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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 vegetable 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

Directions

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 jar with a tight-fitting lid, combine the dressing ingredients; shake well. 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

Nutritional Facts

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

  • 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 vegetable 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 jar with a tight-fitting lid, combine the dressing ingredients; shake well. 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

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Reviews forSalami Pasta Salad

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smurfpam User ID: 1490773 271924
Reviewed Aug. 18, 2017

"Delish!! This is my new go to pasta recipe, thank you for sharing."

MY REVIEW
klabelle9 User ID: 8613872 271586
Reviewed Aug. 10, 2017

"I normally never eat pasta salad, but this recipe is the one exception I've found. I'll even use this for lunch if I don't have access to a microwave."

MY REVIEW
joandel User ID: 4143443 257779
Reviewed Dec. 6, 2016

"My family is crazy for this one and volunteer to cut up the goodies. I've never been a huge pasta salad fan, but can't wait to make this one for summer gatherings."

MY REVIEW
dewflop User ID: 216755 253615
Reviewed Sep. 3, 2016

"Four stars because I changed green pepper to red pepper, and left out black olives because I really, really don't like them. The salad was a very nice change. No Italian dressing, you make it yourself which I really liked. Makes a lot, but holds up well leftover."

MY REVIEW
Andelee User ID: 8660341 252012
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 User ID: 6612040 250677
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 User ID: 8893739 250430
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 User ID: 3772944 231205
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 User ID: 170437 230515
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 User ID: 8038998 216997
Reviewed Jan. 5, 2015

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

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