Italian Pasta Salad With Salami

Italian Pasta Salad With Salami is a zesty, colorful, and satisfying dish packed with bold Mediterranean flavors. This cold pasta salad combines tender pasta, savory salami, crisp vegetables, tangy olives, and a vibrant Italian dressing—perfect for picnics, potlucks, or easy weeknight dinners.

Why You’ll Love This Recipe

This recipe is a total crowd-pleaser. It’s quick to assemble, easy to customize, and holds up well in the fridge, making it ideal for entertaining or meal prep. The salami adds a rich, meaty bite that pairs perfectly with crunchy veggies and the tangy dressing. It’s a balanced combination of textures and flavors that keeps people coming back for more.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Short pasta (rotini, penne, or farfalle)
• Salami, sliced into thin strips or small cubes
• Cherry tomatoes, halved
• Cucumber, diced
• Red onion, thinly sliced
• Black or green olives, sliced
• Bell peppers, chopped
• Mozzarella balls or cubes
• Fresh parsley or basil, chopped

For the Italian Dressing:

• Olive oil
• Red wine vinegar
• Dijon mustard
• Garlic, minced
• Dried oregano
• Salt and black pepper
• Crushed red pepper flakes (optional)

Directions

this recipe

1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a small bowl or jar, whisk together all ingredients for the Italian dressing. Set aside.
3. In a large mixing bowl, combine cooked pasta, salami, cherry tomatoes, cucumber, red onion, olives, bell peppers, and mozzarella.
4. Pour the dressing over the salad and toss well to coat evenly.
5. Sprinkle fresh herbs on top and mix gently.
6. Chill in the refrigerator for at least 30 minutes before serving for best flavor.

Servings and timing

Serves: 6–8
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 55 minutes

Variations

• Use pepperoni or prosciutto instead of salami.
• Add artichoke hearts, sun-dried tomatoes, or marinated mushrooms.
• Try feta or provolone instead of mozzarella.
• Make it vegetarian by omitting the salami.
• Use gluten-free pasta to make it gluten-free.
• Toss in chickpeas or white beans for extra protein.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
This pasta salad is best served cold or at room temperature.
Do not reheat, as it’s meant to be a chilled dish.

FAQs

Can I make Italian pasta salad ahead of time?

Yes, it actually tastes better after a few hours in the fridge as the flavors meld together.

What’s the best pasta shape for this salad?

Short shapes like rotini, penne, or farfalle hold up well and capture the dressing nicely.

How spicy is the dressing?

It’s mild but can be made spicier with red pepper flakes or a pinch of chili powder.

Can I use bottled Italian dressing?

You can, but homemade dressing gives a fresher, more authentic flavor.

Is this salad good for meal prep?

Absolutely—it stores well and stays flavorful for several days.

Can I make this without meat?

Yes, just leave out the salami or substitute with a plant-based alternative.

How long will this pasta salad last in the fridge?

Up to 4 days when stored in an airtight container.

Can I use different cheeses?

Yes, try provolone, parmesan, or feta depending on your preference.

What should I serve with this pasta salad?

It pairs well with grilled meats, sandwiches, or as part of a buffet spread.

Can I freeze pasta salad?

Freezing is not recommended as the texture of the pasta and vegetables may become mushy.

Conclusion

Italian Pasta Salad With Salami is a delicious, hearty, and versatile dish that fits every occasion. Whether you’re serving it at a summer barbecue, packing it for lunch, or making it as a side dish for dinner, this recipe is guaranteed to impress. Fresh, flavorful, and easy to prep ahead, it’s a true staple for pasta salad lovers.

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