EASY ITALIAN SALAMI PASTA SALAD
This is a recipe that is easy to make from ingredients that are often in the fridge/ storecupboard. If it is served straight after the minimum 30 minute chill time, you may find that there is a lot of dressing in the salad- this is so that it doesn't dry out if it is stored in the fridge for a few days. Serves 4 as a side dish but this would also make a good take-to work lunch or potluck dish.
Provided by Shuzbud
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta according to the package directions.
- Meanwhile, cut the salami into strips. Slice the black olives and dice the sundried tomatoes and bell pepper. Set all these ingredients aside.
- In a large salad bowl, mix the olive oil and red wine vinegar. Whisk with a fork (or whisk) until they are completely blended and the dressing is a uniform colour throughout.
- Add the parmesan cheese, salt and pepper to the dressing and mix.
- When the pasta is cooked to your liking, remove it from the heat. Drain it and rinse it in cold water until the pasta is cold. Drain it again.
- Add the cooled pasta and the chopped ingredients to the dressing in the bowl. Stir well to mix the ingredients together.
- Cover and chill in the fridge for at least 30 minutes to allow the flavours to blend.
- Just before serving, scatter chopped fresh basil leaves over the top.
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
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- 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 small bowl, whisk the dressing ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 273 calories, Fat 17g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 817mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.
ITALIAN HERBED PASTA SALAD WITH SALAMI
Dig in to a pasta salad full of salami, mozzarella, tomato, giardiniera and basil.
Provided by Food Network Kitchen
Time 45m
Yield 4-6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the salami, mozzarella, tomatoes, basil, giardiniera and oregano to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
ITALIAN SALAMI PASTA SALAD
We are not fans of creamy pasta salad, and in the Summer it can be dangerous to leave it out. This tangy, veggie packed version is elegant and perfect for packing.
Provided by YummySmellsca
Categories Lunch/Snacks
Time 45m
Yield 16 side dishes, 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a skillet over medium high heat.
- Add onion, garlic and garlic powder; sauté until translucent, about 5 minutes.
- Add broccoli, red pepper, zucchini and wine; sauté until vegetables are just tender, about 4 minutes.
- Add salami and tomatoes; toss until heated through, about 2 minutes. Transfer to large bowl.
- Cook pasta in a large pot of water with the 1 tbsp salt. Drain and immediately add to the vegetables.
- Add olives and dressing. Stir to coat well and season with salt and pepper to taste.
Nutrition Facts : Calories 188.5, Fat 6.2, SaturatedFat 2.3, Cholesterol 15.1, Sodium 686.7, Carbohydrate 25.3, Fiber 1.6, Sugar 2.7, Protein 7.3
SALAMI LOVER'S ITALIAN PASTA SALAD
This Italian pasta salad is great to make for lunches or as a dinner on a summer night.
Provided by Deanna
Categories Salad 100+ Pasta Salad Recipes Italian Pasta Salad Recipes
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, mix together the creamy salad dressing, Italian Dressing, and grated cheese.
- Add the pasta, salami, bell pepper, olives and onion. Stir well to evenly coat. Allow to chill before serving.
Nutrition Facts : Calories 527.4 calories, Carbohydrate 38.8 g, Cholesterol 58.3 mg, Fat 33.1 g, Fiber 2.1 g, Protein 18.9 g, SaturatedFat 8.8 g, Sodium 1761.9 mg, Sugar 9 g
QUICK ITALIAN PASTA SALAD
A quick and flavorful pasta salad with salami and bell peppers.
Provided by Trish
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 25m
Yield 12
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse with cold water until cool.
- Combine pasta, salami, green bell pepper, red bell pepper, onion, salad dressing, olives, and mozzarella cheese in a large bowl. Mix dry salad dressing into pasta; sprinkle with Parmesan cheese.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 29.2 g, Cholesterol 46 mg, Fat 21 g, Fiber 1.6 g, Protein 15.2 g, SaturatedFat 7.4 g, Sodium 1893.1 mg, Sugar 5.4 g
SALAMI & PROVOLONE PASTA SALAD
Everyone needs a perfect pasta salad that's easy to make, especially on busy nights when your family wants a dish that's fast, light and cool. This is just the thing. -Jill Donley, Warsaw, Indiana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine pepper, cheese and salami., Drain pasta and rinse in cold water. Add to pepper mixture. Drizzle with 1/3 cup dressing and toss to coat. Refrigerate, covered, at least 1 hour. If desired, stir in additional dressing to moisten and sprinkle with basil before serving.
Nutrition Facts : Calories 244 calories, Fat 12g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 575mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.
SALAMI, TOMATO AND MOZZARELLA SALAD WITH TANGY VINAIGRETTE
Provided by Kardea Brown
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Whisk together the red wine vinegar, mustard, oregano and garlic in a large mixing bowl. Slowly stream in the olive oil, continuing to whisk until emulsified. Season with salt and pepper. Add the salami, mozzarella, tomatoes and basil to the bowl and toss to coat with the dressing. Transfer to a serving bowl. If serving right away, toss with basil; otherwise refrigerate for up to 4 hours and toss with basil right before serving.
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From ifoodreal.com
- Cook pasta as per package instructions in a pot of salted water (prevents sticking and flavors pasta), undercooking by 2 minutes.
- Drain in a colander and rinse with cold water to prevent cooking. Set aside to cool and drain well.
- In a large salad bowl, add tomatoes, bell pepper, olives, bocconcini, salami, onion, parsley and Parmesan cheese. Set aside.
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- Combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator until ready to use.
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- Bring a large pot of water to a rolling boil, add Barilla Gluten Free Penne Pasta and salt, stir. Cook al dente, drain water and run cold water over pasta. Dump in large bowl.
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- Begin by preparing the pasta. Bring a large pot of salted water to a boil and add the rotini pasta, or your desired pasta shape. Cook the pasta to al dente according to package instructions. Once done, drain the pasta and keep it covered and warm on the side.
- Next, prepare the vegetables. Slice the cucumbers into rings; cut the cherry tomatoes in half or into quarters; chop the bell pepper and the onion/shallot. Place the chopped veggies into an extra-large mixing bowl. Next, slice the olives into rings; chop the salami into small bits. Add the cubed feta cheese, pepperchinis and capers into the mixing bowl. Stack the basil leaves, gently roll them into a log and thinly chop the leaves; add the chopped basil to the mixing bowl.
- I recommend toasting the pine nuts before adding them to the salad. Preheat a small frying pan over medium heat and add the nuts. Toss them frequently and toast for a few minutes, until the nuts are golden and aromatic. Add them to the salad.
ITALIAN SUMMER PASTA SALAD - HOMEMADE ITALIAN COOKING
From homemadeitaliancooking.com
- In a large glass bowl, mix the tomatoes, 1/2 tablespoon Kosher salt, garlic and olive oil. Let marinate at room temperature for several hours. The juice from the tomatoes and olive oil mixture is the base for the salad dressing.
- Whisk the red wine vinegar, oregano and black pepper into the olive oil/tomato juice mixture. Set aside.
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From natashaskitchen.com
- Cook rotini pasta according to package instructions in salted water just until pasta is aldente (firm to the bite).
- Add dressing just to the portion fo salad you plan to eat. Enjoy right away or cover and let the salad marinate for 1-3 hours before serving.
ITALIAN PASTA SALAD RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
- In a large bowl, whisk the vinegar with the mustard, lemon juice, garlic and oregano. In a slow steady stream, whisk in the olive oil until emulsified. Season the vinaigrette with salt and pepper.
- In a medium saucepan of boiling salted water, cook the penne, stirring occasionally, until tender. Drain and rinse under cold water, then drain again; add to the vinaigrette.
- Add the tomatoes, sliced fennel and fronds, sliced celery and leaves, olives, red onion, soppressata, provolone and 3/4 cup of the Parmigiano to the pasta. Season the salad with salt and pepper and toss gently to combine.
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From bakerbynature.com
- Bring a large pot of salted water to boil. Add macaroni and cook until al dente, about 5 minutes.
ITALIAN PASTA SALAD RECIPE - JESSICA GAVIN
From jessicagavin.com
- In a large pot bring water and 1 tablespoon of salt to a boil. Cook pasta until slightly softer than al dente, about 9 to 10 minutes.
- In a medium-sized bowl, whisk together red wine vinegar, honey, mustard, Italian seasoning, mayonnaise, garlic, salt, pepper, and red pepper flakes.
- Drizzle 1 cup of the Italian dressing over the pasta and gently toss until combined. Add more as desired or serve the extra dressing on the side.
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- For the dressing, combine all the ingredients in a bowl, jar or blender, and whisk, shake or process until combined (use a blender if you want the cheese in smaller pieces).
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- Prepare the tortellini by heating a pot of water over medium high heat, salting the water until it tastes like salt water.
ITALIAN PASTA SALAD - CHEERFUL COOK
From cheerfulcook.com
- Cook the pasta according to the package instructions. Add a bit of oil into the pasta water to prevent the pasta from sticking. Drain and allow to cool.
- Use a large bowl to combine cooled pasta, cherry tomatoes, bell pepper, cucumbers, and olives. Add fresh mozzarella and salami.
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From themediterraneandish.com
- Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don’t forget to salt your water). Drain
- In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
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- Immediately transfer pasta to a rimmed 18 by 13-inch baking sheet and spread out to cool for 15 minutes.
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- Make the salad dressing by combining all ingredients. Store the dressing in the refrigerator for up to 2 weeks. Shake before using.
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- Bring a medium pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes or according to package instructions. Drain and rinse pasta under cold water to stop the cooking process and to cool the pasta down.
- Transfer the pasta to a large mixing bowl or serving bowl. If not assembling the salad immediately, add some olive oil and toss together to prevent the pasta from sticking together. Otherwise, add remaining ingredients. Pour Italian salad dressing on top, and toss to combine.
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- Cook the pasta according to the packet instructions, until tender. Drain and rinse under cold water and set aside to cool.
- Add the cooled pasta to a large salad bowl and top with the chopped salad ingredients. Shake the dressing again and add 1/3-1/2 cup to the salad (or to taste).
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From dinnerthendessert.com
- Mix the olive oil, white wine vinegar, mayonnaise, lemon juice, Parmesan cheese, garlic salt, dried basil, dried oregano and dried marjoram in a small bowl and whisk until well combined.
- In a large bowl add the pasta, salami, mozzarella cheese, tomatoes, black olives, green bell pepper and artichokes.
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From loveandgoodstuff.com
- while the pasta cooks, chop the salami, bocconcini, artichoke, red onion, tomatoes, green pepper, olives and pepperoncini into bite sized pieces.
- Add the olive oil, lemon juice, herbs, garlic and salt and pepper to a mason jar. Close and shake well to mix
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From jocooks.com
- Cook pasta: Cook the pasta according to the package directions. For 1 lb of pasta you will need about 2 gallons of liquid, also make sure to salt your water well, at least 2 tbsp of salt. After you drain the pasta do not rinse it, if anything add a little olive oil to it to prevent it from sticking together.
- Prepare salad dressing: In a small bowl or jar add all the dressing together and whisk well. If using a jar, put the lid on and close it, then shake well. You want the dressing to emulsify a little bit, this will ensure the pasta will absorb the dressing.
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