Easy Salami Pasta Salad Recipes

SALAMI LOVER'S ITALIAN PASTA SALAD

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.

EASY ITALIAN PASTA SALAD WITH SALAMI

Steps:

• Fill a medium, to a large pot of water 3/4 of the way with water, cover with a lid, and place the pot of water on a burner. Turn the heat onto high. Allow the water to come to a boil.
• While the water comes to a boil, make the dressing. Add all of the dressing ingredients into a large mixing bowl, and whisk until well combined. Taste and adjust seasonings as needed. Keep in mind that Italian dressing is usually on the tangier side, and not as sweet. Set the bowl aside.
• Once the water has reached a boil add about 2 teaspoons of kosher salt. Add your pasta, and follow the package directions to cook it until al dente (usually about 2 to 3 minutes less than the suggested cooking time), drain the pasta, and rinse with cool water, until it's cooled.
• Add the drained, and cooled pasta to the bowl with the dressing, toss to combine. I like to do this so that the dressing starts to flavor the pasta.
• chop all the veggies, and add them to the bowl with the pasta. Also, add in the canned artichoke hearts, olives, mozzarella cheese, and salami. (See notes below on suggestions for making this salad in advance).
• Toss the salad together until everything is coated in the dressing, and the salad is well mixed together.
• You can eat the salad right away, but like any pasta salad, this one is best eaten when it has chilled for a few hours. I highly recommend chilling the salad if you're planning to serve it to guests, or bring to a party - makes it the perfect salad for parties. Cover, and chill in the fridge for at least 2 hours (up to 6 hours).
• Give the salad one more toss, and top it with extra parmesan cheese, red pepper flakes, or fresh herbs, such as basil, thyme, oregano, and parsley - if desired.
• Leftovers will keep in an air tight container, in the fridge for up to 3 days. The tomatoes do tend to get a little soggy, so keep that in mind, if you don't like soggy tomatoes. But, everything else gets nice and flavorful, and almost pickled from the dressing. So good.

CLASSIC PASTA SALAD

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. Strain pasta and run it under cold water to stop the cooking process; you don't want it to be mushy. Drain and transfer to a large bowl.
• Add salad dressing, pepperoni, salami, Cheddar cheese, Monterey Jack cheese, feta cheese, black olives, cherry tomatoes, cucumber, and red onion to the pasta; toss to combine.
• Cover and let sit in the refrigerator for at least 1 hour before serving.

QUICK ITALIAN PASTA SALAD

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.