Pasta Salad Con Salami

  • Prep Time: 20 mins
  • Total Time: 40 mins
  • Servings: 12
  • About This Recipe

    “This is a very tasty Italian pasta salad. Great for large groups.***ADOPTED***”

    Ingredients

  • 1/2 cupolive oil
  • 1/2 cupcanola oil
  • 1cupwhite wine vinegar
  • 1teaspoongarlic( pressed thru a press)
  • black pepper( lots)
  • 1/3 lbfresh egg rotini pasta
  • 1/3 lbfresh spinach rotini pasta
  • 1/3 lbfresh red pepper rotini pasta or 1/3 lbdried tri-colored pasta
  • 1/3 lbsalami, sliced 1/4 inch strips
  • 1green bell pepper, cut into 1/4 inch wide strips no longer than 2 inches long
  • 1/2 red bell pepper, cut into 1/4 inch wide strips no longer than 2 inches long
  • 2cupspitted black olives, quartered
  • 1cupsliced green onion
  • 2/3 cupgrated parmesan cheese
  • 2/3 cupgrated romano cheese
  • 1/2 cupItalian parsley, finely chopped
  • Directions

  • Cook pasta.
  • Meanwhile, whisk together oils, vinegar, garlic and pepper.
  • Reserve.
  • Drain pasta and immediately toss with dressing.
  • When cool, add salami, peppers, olives, onion, cheeses and parsley.
  • Toss until all ingredients are coated well.
  • Serve at room temperature.
  • Reviews

  • “Very tasty, the dressing is great! Plenty oil, though, and I left the canola oil out alltogether, and never missed it with all that lovely olive oil still in there. Also, we thought the olives where bit overpowering, and I will reduce them to 1-11/2 cup next time.”

  • “As usual when making a salad with a dressing I only add “some” of the dressing and stir, I then add “some” more dressing until I get just the amount I desire. Have never had to much dressing on a salad when made in this manner. This salad gave my hubby a very happy mouth. He did request sliced pepperoni in addition to the salami. I was happy to oblige as it only made the salad better.”

  • “I adapted this recipe to suit ingredients that I had on hand.I used plain dry rotini pasta, omitted the red pepper, added extra garlic, red onion, grape tomatoes, and broccoli, and subbed pepperoni for the salami.It was a beautiful and flavorful pasta salad.I am sure that everyone will love it.Thanks for posting.”

  • “It’s been one of those days when I’ve cooked up a storm and this easy recipe was on the list.In my opinion, I can’t imagine why anyone would say this recipe was lacking in flavor; just look at the ingredient list.It’s impossible.I used fresh, high quality ingredients and this salad was fantastic.I did add a bit of dried (on the stem) oregano and 1/3 c. of sweet soprasetta.I don’t think they changed the recipe by much, only tweaked it to my particular taste.If you are one of the many people who tends to boil a package of dry pasta and dump in a bottle of Italian salad dressing and some chopped veggies, treat yourself and your guests to a proper pasta salad.”

  • “This sounded so much like a pasta salad my grandmother used to make so I was happy to make it. It was just drenched in oil!I used tri color pasta.Could a whole cup of oil be right?I’m sorry I wanted to love this but it was just too oily.It lacked flavor too. No one wanted to eat this and it remained untouched.Sorry.”

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