Total Time
30mins
Prep 20 mins
Cook 10 mins

Recipe I found on Moroccan Food on About.com. It states that you can add a variety of vegetables (your choice), so would I add carrots, celery along with the suggested bell pepper as my choices. Here is what is stated about the recipe: "This antipasto-style pasta salad gets a Moroccan twist with ingredients common in Morocco – cured meat, olives, Edam cheese, and veggies – and an easy cooked vinaigrette that takes just minutes to prepare. Use my suggestions below, or personalize the salad with up to 3 1/2 cups of your own additions such as marinated artichokes, pimientos, black olives, mushrooms, cooked baby carrots or cauliflower or broccoli florets. Allow chilling time before serving. The tri-colored pasta salad is intended as a side dish, but you may find yourself eating enough of it to make it your main course!"

Ingredients Nutrition

Directions

  1. Cook the pasta al dente according to the package directions. Drain the pasta, rinse with cold water, and leave it to cool and drain completely in a colander.
  2. While the pasta is cooking, make the dressing. Place the vinaigrette's ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer the dressing for 5 minutes, stirring occasionally. Remove the partially crushed garlic cloves and set the dressing aside to cool.
  3. Transfer the cooled pasta to a large bowl and add the salami, cheese, olives, peppers and corn (or add your own ingredients – up to 3 1/2 cups). Pour the vinaigrette over the salad and stir gently to mix. Cover, and leave the pasta salad to marinate in the fridge for several hours or overnight.
  4. Stir the salad and check for seasoning, before serving.
Most Helpful

I halved the recipe since I was making for just myself and didn't want a ton leftover. Used mini farfalle instead of rotini (what I had on hand). Used the full amts of salami (cubed) and edam, half a bell pepper, full amt of corn, about 2 Tbsp olives, and also added half a can of artichoke hearts (chopped) and a few Tbsp homemade pickled green tomatoes (diced). Used shallot in the dressing and white wine vinegar. Really delicious. Love the za'atar in the dressing. Thanks for sharing!

flower7 April 19, 2014

wow this is good if you like sub sandwiches , you should look at this recipe .used beef salami zwt9

Dienia B. August 21, 2013