Easy Italian Salami Pasta Salad
photo by KPD123
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 cups dry pasta (I use fusilli)
- 8 large slice salami (4oz)
- 10 -15 black olives
- 1⁄2 cup rehydrated sun-dried tomato
- 1 yellow bell pepper
- 1⁄2 cup olive oil
- 1⁄3 cup red wine vinegar
- 1 tablespoon parmesan cheese, very finely grated
- salt and pepper
- 10 -15 leaves fresh basil
directions
- 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.
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Reviews
-
this was really tasty! i made this for my dd and i for lunch today. the only changes i made were to use penne and bowties, a spoonful of capers instead of black olives and i used both yellow and red bell pepper. we thought this was fantastic! i'm sure it'll taste even better as a side dish for dinner tonight, given some marination time, even thought it was super flavorful to begin with! made for zaars stars tag! will post photo this evening, although i have to say, i'm a wee-bit embarrassed considering how lovely all your photos and default photo look! ah well!!
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Fantastic! The peppers available were not worth buying, so I added some cucumber and green olives instead. It was absolutely fantastic! I forced myself to leave some for tomorrow, but boy was it hard, can't wait! Very quick and easy, add to that how good it tastes and it's perfect. Thanks Shuzbud! Made for Aus/NZ Recipe Swap #36 - Go Beetroots!
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MMM very tasty. I added and subtracted a few things based on personal tastes. I didn't use bell pepper and subbed instead a 6.5 oz jar marinated artichoke hearts. I used the oil from those in lieu of olive oil - this makes it a bit more saltly so didn't salt the pasta water. I didn't have sun dried tomatoes so just used a fresh one and chopped it. I also used a whole small can of olives and mediterrian sea salt and no basil. What happened was a tasty salad.
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Tweaks
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this was really tasty! i made this for my dd and i for lunch today. the only changes i made were to use penne and bowties, a spoonful of capers instead of black olives and i used both yellow and red bell pepper. we thought this was fantastic! i'm sure it'll taste even better as a side dish for dinner tonight, given some marination time, even thought it was super flavorful to begin with! made for zaars stars tag! will post photo this evening, although i have to say, i'm a wee-bit embarrassed considering how lovely all your photos and default photo look! ah well!!
-
Fantastic! The peppers available were not worth buying, so I added some cucumber and green olives instead. It was absolutely fantastic! I forced myself to leave some for tomorrow, but boy was it hard, can't wait! Very quick and easy, add to that how good it tastes and it's perfect. Thanks Shuzbud! Made for Aus/NZ Recipe Swap #36 - Go Beetroots!
RECIPE SUBMITTED BY
I am a primary school teacher living in Bristol, England. At the moment I teach Kindergarten, known here as Reception. I really love my job but it doesn't leave much time for hobbies!
I enjoy cooking for friends and aim to try new recipes as often as possible! My signature dish has to be White Chocolate Blondies, as it is my most requested sweet treat, and I definitely have a sweet tooth!
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