Salami N Shells Salad Recipes

SALAMI PASTA SALAD

Salami Pasta Salad image

The first time I tasted this delicious salad was at my wedding, and I recall, even in the blur of that day, the recipe was in high demand. That was years ago and I'm still asked to bring it to cookouts and parties! -Sarah Ryan, Geneva, Ohio

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 9 servings.

Number Of Ingredients 15

Ingredients

2 cups uncooked small pasta shells
3/4 cup chopped green pepper
3/4 cup chopped fresh tomatoes
1/2 cup chopped pepperoni
1/2 cup cubed hard salami
1/2 cup whole ripe olives, quartered
2 ounces provolone cheese, cubed
1/3 cup chopped onion
DRESSING:
1/3 cup canola oil
1/4 cup red wine vinegar
2 tablespoons sugar
1-1/2 teaspoons salt
1-1/2 teaspoons dried oregano
1/2 teaspoon pepper

Steps:

Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the green pepper, tomatoes, pepperoni, salami, olives, cheese and onion. , In a small bowl, whisk the dressing ingredients. Pour over pasta mixture; toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 273 calories, Fat 17g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 817mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.

SALAMI SALAD

Salami Salad image

Provided by Katie Lee Biegel

Categories side-dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 8

Ingredients

4 cups baby arugula
1 fennel bulb, quartered, cored and thinly sliced
1 cup grape tomatoes, halved
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
2 ounces salami, thinly sliced
Shredded Parmesan cheese, for topping

Steps:

Combine the arugula, fennel and tomatoes in a large bowl; season with salt and pepper. Drizzle with the olive oil and lemon juice and toss to coat.
Top the salad with the salami and Parmesan.

ITALIAN PASTA SALAD RECIPE

Italian Pasta Salad Recipe image

This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.

Provided by Suzy Karadsheh

Categories Salad

Number Of Ingredients 18

Ingredients

¾ lb pasta, ((I recommend fusilli or rotini pasta) )
Kosher salt
1 pint cherry tomatoes (halved)
1 bell pepper (any color, cored and chopped)
1 shallot (chopped)
1 cup marinated artichoke hearts (6 ounces)
1/4 cup pitted kalamata olives
6 pepperoncini, (chopped)
6 to 8 ounces salami, (sliced into bite size pieces )
6 ounces mozzarella cheese, (torn (or mozzarella cheese balls))
½ cup packed chopped fresh parsley
½ cup packed chopped fresh basil leaves
¼ cup olive oil
2 tablespoons white wine vinegar
2 garlic cloves, (minced)
1 teaspoon dried oregano
½ to 1 teaspoon crushed red pepper flakes
Kosher salt and black pepper

Steps:

Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
In a small bowl or measuring cup, mix the dressing ingredients together.
Pour the dressing over the pasta and toss to coat.

Nutrition Facts : Calories 292.3 kcal, Carbohydrate 31.1 g, Protein 13.2 g, SaturatedFat 4.6 g, Cholesterol 26.9 mg, Sodium 748.4 mg, Fiber 2.7 g, ServingSize 1 serving

ITALIAN CHOP SALAD IN SHELLS

Italian Chop Salad in Shells image

Enjoy pasta salad appetizer in a new way - perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 55m

Yield 36

Number Of Ingredients 8

Ingredients

1 package (16 ounces) jumbo pasta shells
4 cups chopped romaine
1/2 cup chopped fresh basil leaves
1 cup coarsely chopped cooked chicken
1 large tomato, coarsely chopped (1 cup)
1 medium cucumber, coarsely chopped (3/4 cup)
1 package (3 ounces) Italian salami, chopped
1/3 cup roasted garlic Italian vinaigrette

Steps:

Cook pasta shells as directed on package; drain and cool.
Place remaining ingredients except vinaigrette in medium bowl. Pour vinaigrette over salad; toss to coat.
Stuff shells with salad. Cover and refrigerate up to 2 hours before serving.

Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 5 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Appetize, Sodium 65 mg

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