Pasta Salad with Salami and Peppers
Why this recipe works
- Bright, savoury dressing: Red wine vinegar and Dijon mustard cut through the richness of the salami and olive oil.
- Good bite and crunch: Firm pasta shells, crisp peppers and chewy salami give the salad more texture than a soft, creamy pasta salad.
- Improves as it rests: A brief chill helps the dressing settle into the pasta and lets the oregano, onion and salami flavour the salad.
Get the most out of this recipe
Timing notes
- Best serving window: Serve after the short chill for a fresher, brighter salad, or chill longer if you prefer a more developed flavour.
- Efficient prep: Slice the onion, peppers, salami and parsley while the pasta cooks so the salad comes together quickly once drained.
Ingredient notes
- Watch the salt: Salami and olives bring plenty of salt, so taste before adding any extra seasoning.
- Adjust the tang: If the salad tastes flat after chilling, refresh it with a small splash of vinegar and olive oil before serving.
- Slice the onion thinly: Thin red onion softens better in the dressing and gives sharpness without overpowering the salad.
Common mistakes
- Avoid soft pasta: Cook the shells just until tender; pasta salad needs enough firmness to hold up after chilling.
- Do not wait to dress the pasta: Tossing the pasta with the vinaigrette while warm helps it absorb flavour instead of leaving the dressing at the bottom of the bowl.
- Do not add everything too hot: Let the dressed pasta cool slightly before adding the salami and vegetables so the peppers stay crisp.
Make-ahead tips
- Make ahead: The salad can be prepared in advance and stored in the fridge, then tossed again before serving.
- Good for lunches: It holds well chilled, making it practical for packed lunches or easy meals over several days.
- Refresh before serving: After a longer rest, loosen the salad with a little olive oil and vinegar if the pasta has absorbed too much dressing.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of well-salted water to the boil. Cook the pasta shells until just tender, then drain well in a colander.
- While the pasta cooks, whisk the extra virgin olive oil, red wine vinegar, dijon mustard and dried oregano in a large bowl until emulsified. Thinly slice the red onion, then deseed and dice the red pepper and yellow pepper.
- Add the warm pasta to the bowl and toss thoroughly so it absorbs the dressing. Leave for 5 minutes, tossing once more halfway through.
- Stir in the red onion, peppers, black pitted olives and cured salami. Finely chop the fresh parsley and fold it through.
- Cover and chill for 5 minutes so the flavours meld. Toss again just before serving.
Recipe notes
Tips
- For the best flavour, toss the pasta with the vinaigrette while it is still warm, then add the salami and vegetables once it has cooled slightly.
- If you have time, chill for 20 to 30 minutes for a more developed flavour, then toss again to redistribute the dressing.
Substitutions
- Replace red wine vinegar with white wine vinegar for a slightly lighter, cleaner tang.
- Replace dried oregano with dried basil for a softer herb note.
- Replace black pitted olives with green pitted olives for a brighter, saltier bite.
Storage
- Refrigerate up to 3 days
- Store in an airtight container in the fridge. Toss before serving; if it seems dry, loosen with a small splash of extra virgin olive oil and red wine vinegar.
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Recipe overview
- Servings: 2 servings
- Total time: 35min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Gluten Mustard Wheat
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