Salami Pasta Salad
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
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
Reviews
I made this without olives because olives, blech. It was really good. I had to send my son the link because he loved it.
This was a big hit at a recent cookout. It was perfectly seasoned. I left out the black olives. This salad is hearty enough that I took leftovers to work as my lunch. This recipe will be added to my go-to summer salad list.
I made a salad simular to this and thought I would look around to find a recipe. Bingo! Will try your version next, sounds delicious. Thank you for sharing!
Delish!! This is my new go to pasta recipe, thank you for sharing.
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 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.
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.
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!
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!
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.