Italian Salami Pasta Salad

Total Time
30 mins
15 mins

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.

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  1. Heat oil in a skillet over medium high heat.
  2. Add onion and garlic; sauté until translucent, about 5 minutes.
  3. Add broccoli, red pepper, zucchini and wine; sauté until vegetables are just tender, about 4 minutes.
  4. Add salami and tomatoes; toss until heated through, about 2 minutes. Transfer to large bowl.
  5. Cook pasta in a large pot of water with the 1 tbsp salt. Drain and immediately add to the vegetables.
  6. Add olives and dressing. Stir to coat well and season with salt and pepper to taste.