This viral recipe takes everything you love about a dirty martini and turns it into a light, refreshing pasta salad. Think salty olives and feta plus chewy pasta with a simple olive brine dressing.
If you love an Italian sandwich for lunch, you've got to try this Italian Pasta Salad with Salami! It's got tomatoes, olives, roasted red peppers, parmigiano reggiano, fresh basil, and of course, salami. With a super simple balsamic dressing, the flavors of this pasta salad mingle well in the fridge over several days.
Serve it for lunch as a great meal prep option, or bring it to a summer BBQ. This pasta salad recipe is hearty enough on its own, or it pairs great with grilled chicken, shrimp, steak, etc. This is one of my favorite pasta salads I've ever made, and I hope you love it too.
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Why You'll Love This Recipe
- It tastes like a delicious Italian sandwich, in pasta salad form!
- Fresh veggies, salami, parmesan cheese, black olives, rotini pasta with a simple homemade Italian dressing.
- This recipe is super simple. It uses mostly kitchen staples, and is made in 20 minutes.
- Keeps well in the fridge for days.
- It would make a great summer lunch or BBQ side dish.
- You can easily add a protein like chicken, tofu, or steak on the side.
If you like this, you'll also like these fun salad recipes: High Protein Pasta Salad, Dirty Martini Pasta Salad, Mango Pineapple Quinoa Salad, and Gluten Free Panzanella Salad.
Ingredients and Substitutions
Here is everything you'll need to make this salami pasta salad:
- Pasta of choice: Here I used fusilli but any medium size short pasta will work. To make it even more delicious, try a cheese stuffed tortellini.
- Sliced salami: I like to use a mix of regular and hot Genoa salami.
- Cherry tomatoes
- Cucumber
- Havarti cheese or cubed provolone or fresh mini bocconcini balls.
- Sliced olives: I like to use black or green here.
- Roasted red peppers or hot peppers in oil.
- Parmigiano reggiano cheese
- Basil leaves: Use fresh garden basil.
- Extra virgin olive oil
- Balsamic vinegar
- Salt & black pepper: To taste.
How to make this recipe...
Gluten-free: Use gluten-free pasta and check that the salami is gluten-free.
Vegetarian: Omit the salami.
Dairy-free: Use dairy-free cheeses or simply omit them.
Vegan: Omit the cheese and meat for a vegan Italian pasta salad.
Nut-free: This recipe is naturally nut-free.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(1) Cook the pasta in a large pot of salted boiling water according to the package instructions. Drain and rinse the pasta with cold water.
(2) In a large mixing bowl, combine the cooked pasta and all other ingredients. Taste before adding all of the salt. Adjust the seasonings to your liking.
(3) Toss everything together, cover, and refrigerate for at least 1 hour.
(4) Serve cold or at room temperature. Enjoy!
What to Eat With Italian Salami Pasta Salad
This recipe is hearty enough to be a filling lunch. For more protein, you could add cubes of protein like tofu or more deli meats. You could also enjoy it with a piece of grilled meat on the side like rotisserie chicken, pork, steak, or shrimp. Serve among side salads at a summer BBQ or make ahead for meal prepped lunches.
Storage
Store pasta salad in an airtight container in the fridge for up to 3 days. Let it stand at room temperature for 15 minutes before enjoying for the best texture.
Expert Tips
Here are some of my top tips and tricks for successful pasta salad:
- Salt the pasta water thoroughly to increase flavor.
- You could use any type of salami and cheese. Try Genoa salami, or a hot soppressata if you like. Use havarti cheese, provolone, or a soft bocconcini mozzarella.
- Undercook the pasta slightly so it does not fall apart.
- Rinse the pasta with cold water. This will immediately stop the cooking process to prevent overcooked pasta.
- Refrigerate for at least 60 minutes before serving. So the flavors can mingle.
- Add more protein with more deli meats, grilled chicken, steak, etc.
- Serve as an appetizer, side, snack, or even lunch. This pasta salad is great for a multitude of occasions.
- It will keep well in the fridge for 3-4 days, so this recipe is perfect to prep for to-go lunches for work or school.
Frequently Asked Questions
There's no correct answer for this. In these photos, I used a thick fusilli. Any medium size short pasta will be best. To make it even more Italian, try tortellini!
You can really use any Italian deli meat you like. Salami holds up well in the fridge. I like to use either a regular or hot Genoa salami. Hot soppressata is a thicker salami that is also delicious.
Yes, if you use gluten-free pasta. Be sure to check that the salami is gluten free as well.
Yes, if you omit the cheese or use a plant-based alternative.
This Italian style pasta salad is the perfect lunch alternative for cold cut sandwich lovers. It's salty, savory, fresh, and delicious. The perfect accompaniment for a summer lunch or BBQ party!
More Lunch Recipes
- Mexican Elote Pasta Salad (High Protein)
- High Protein Greek Pasta Salad
- How to Add Protein to Boxed Mac and Cheese
- High Protein Cottage Cheese Vodka Sauce
Have you tried this Italian style pasta salad? I'd very much appreciate it if you leave a 5 star rating ⭐️⭐️⭐️⭐️⭐️ and review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Italian Pasta Salad With Salami
Ingredients
- ½ pound pasta of choice
- ¼ cup sliced salami about 75g
- ½ cup cherry tomatoes, halved
- ½ cup cucumber, sliced and quartered
- ½ cup havarti cheese, cubed or provolone or fresh bocconcini
- 2 tablespoon sliced olives black or green work well here
- 2 tablespoon roasted red peppers and/or hot peppers in oil
- 3 tablespoon parmigiano reggiano cheese grated
- 5 basil leaves, torn
- 2 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cook the pasta in a large pot of salted boiling water according to the package instructions. Drain and rinse the pasta with cold water.
- In a large mixing bowl, combine the cooked pasta and all other ingredients. Taste before adding all of the salt. Adjust the seasonings to your liking. Toss everything together, cover, and refrigerate for at least 1 hour.
- Serve cold or at room temperature. Enjoy!
Notes
- You could use any type of salami and cheese. Try Genoa salami, or a hot soppressata if you like. Use havarti cheese, provolone, or a soft bocconcini mozzarella.
- Use gluten-free pasta if required.
- Chill the pasta salad for at least 60 minutes so the flavours can mingle.
- Store pasta salad in an airtight container in the fridge for up to 3 days. Let it stand at room temperature for 15 minutes before enjoying for the best texture.
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