Pronto Salami And Pasta Salad Recipes

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ZESTY ITALIAN PASTA SALAD



Zesty Italian Pasta Salad image

Everyone loves this bright and zesty Italian pasta salad with healthy homemade salad dressing. It makes the perfect side dish for summer barbeques, holidays and family gatherings. And it even makes a super tasty lunch or dinner option! Every bite is loaded with classic Italian flavours like roasted capsicum, sun dried tomatoes, baby mozzarella, salami and olives, this salad is fast, super easy to make and bursting with flavour!

Provided by Andrea Geddes

Categories     Salad

Time 20m

Number Of Ingredients 16

375 grams dried pasta (roughly 4 cups. Tri-colour (vegeroni) or white, try spirals, bowtie, shells or macaroni.)
200 grams hot salami, chopped (diced)
1 cup cherry tomatoes, chopped (cut in half)
1 red onion, chopped (thinly sliced)
1/3 cup fresh parsley, chopped (chopped)
1 cup baby bocconcini
1/2 cup kalamata olives, chopped (sliced)
1/2 cup sun dried tomatoes, chopped (roughly chopped)
1/2 - 1 cup marinated capsicum
3/4 cup olive oil
1/2 cup white wine vinegar
2 tbs lemon juice
2 garlic cloves, crushed
2 tsp Italian herb mix (I used Hoyts)
1 1/2 tsp white sugar
pinch salt and pepper, to taste

Steps:

  • Cook the pasta according to the packet instructions, until tender. Drain and rinse under cold water and set aside to cool.
  • Add all of the dressing ingredients into a glass jar. Add the lid and shake well to combine.
  • Add the cooled pasta to a large salad bowl and top with the chopped salad ingredients. Shake the dressing again and add 1/3-1/2 cup to the salad (or to taste).
  • Stir the ingredients together until well combined. Cover and chill for an hour, or serve immediately if required. Enjoy!

Nutrition Facts : Calories 432 kcal, Carbohydrate 34 g, Protein 12 g, Fat 28 g, SaturatedFat 6 g, Cholesterol 19 mg, Sodium 587 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

SALAMI LOVER'S ITALIAN PASTA SALAD



Salami Lover's Italian Pasta Salad image

This Italian pasta salad is great to make for lunches or as a dinner on a summer night.

Provided by Deanna

Categories     Salad     100+ Pasta Salad Recipes     Italian Pasta Salad Recipes

Time 1h5m

Yield 6

Number Of Ingredients 8

8 ounces rotelli pasta
¾ cup creamy salad dressing
¾ cup Italian-style salad dressing
¾ cup grated Parmesan cheese
8 ounces salami, cubed
1 red bell pepper, thinly sliced
1 (2 ounce) can sliced black olives
½ red onion, julienned

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.

Nutrition Facts : Calories 527.4 calories, Carbohydrate 38.8 g, Cholesterol 58.3 mg, Fat 33.1 g, Fiber 2.1 g, Protein 18.9 g, SaturatedFat 8.8 g, Sodium 1761.9 mg, Sugar 9 g

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

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.

AWESOME PASTA SALAD



Awesome Pasta Salad image

This is the best pasta salad I've ever eaten, and people request it frequently. It's a very easy, light-tasting side dish for a picnic or dinner.

Provided by Irlandes

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 40m

Yield 16

Number Of Ingredients 9

1 (16 ounce) package fusilli (spiral) pasta
3 cups cherry tomatoes, halved
½ pound provolone cheese, cubed
½ pound salami, cubed
¼ pound sliced pepperoni, cut in half
1 large green bell pepper, cut into 1 inch pieces
1 (10 ounce) can black olives, drained
1 (4 ounce) jar pimentos, drained
1 (8 ounce) bottle Italian salad dressing

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water.
  • In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat.

Nutrition Facts : Calories 309.7 calories, Carbohydrate 25.9 g, Cholesterol 31.4 mg, Fat 17.7 g, Fiber 2.1 g, Protein 12.9 g, SaturatedFat 6 g, Sodium 913.2 mg, Sugar 2.6 g

SALAMI & PROVOLONE PASTA SALAD



Salami & Provolone Pasta Salad image

Everyone needs a perfect pasta salad that's easy to make, especially on busy nights when your family wants a dish that's fast, light and cool. This is just the thing. -Jill Donley, Warsaw, Indiana

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 6

3 cups uncooked cellentani pasta or elbow macaroni
1 medium sweet red pepper, chopped
4 ounces provolone cheese, cubed (about 1 cup)
4 ounces hard salami, cubed (about 1 cup)
1/3 cup prepared Italian salad dressing
Optional: Additional Italian salad dressing and minced fresh basil

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine pepper, cheese and salami., Drain pasta and rinse in cold water. Add to pepper mixture. Drizzle with 1/3 cup dressing and toss to coat. Refrigerate, covered, at least 1 hour. If desired, stir in additional dressing to moisten and sprinkle with basil before serving.

Nutrition Facts : Calories 244 calories, Fat 12g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 575mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.

SALAMI PASTA ALLA GRICIA



Salami Pasta Alla Gricia image

Pasta alla gricia is among the most versatile Roman pastas, and arguably foundational: Add tomato for amatriciana, add egg for carbonara or remove the pork for cacio e pepe. As one origin story goes, shepherds in Amatrice brought guanciale, pecorino and pasta on their journeys, and made these dishes for sustenance. Guanciale (cured jowl) isn't especially common in the United States, so, in the spirit of the shepherds using what was available to them, this recipe uses salami. Like guanciale, salami gives off deeply flavored fat to build the pasta sauce on. But salami provides even more crispy bits of meat to stud this rich, silky, deceptively simple pasta.

Provided by Ali Slagle

Categories     dinner, weeknight, pastas, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

Kosher salt
1 pound tubed, curved or long pasta, such as rigatoni, orecchiette or spaghetti
1 tablespoon extra-virgin olive oil
1 (6-ounce) log mild or spicy salami, casing discarded and meat coarsely chopped
1 teaspoon coarsely ground black pepper
1 cup/2 ounces finely grated pecorino or Parmesan, plus more for serving

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the pasta to the boiling water and cook according to package directions until al dente. Reserve 2 cups of the pasta water, then drain the pasta.
  • While the pasta cooks, in a large skillet or Dutch oven, heat the oil and salami over medium-low. Cook, stirring often, until crisp and golden-brown, 7 to 10 minutes. (Don't be tempted to raise the heat, as you need the fat to fully render from the salami to form the sauce.) Remove from heat and stir in the black pepper until fragrant. Set aside until the pasta's ready.
  • Add 1½ cups pasta water to the salami and simmer over medium-low heat, shaking and stirring until the water emulsifies with the fat to create a homogeneous liquid, 2 to 4 minutes.
  • Add the cooked pasta and pecorino, and cook, shaking the pot and stirring vigorously until the cheese is melted and the sauce glosses the noodles, 2 to 4 minutes. If the sauce is thin, keep simmering. If you can't see the sauce in the bottom of the pot or on the noodles, add more pasta water and keep stirring over medium-low.
  • Serve right away, with more pecorino on top.

EASY ITALIAN SALAMI PASTA SALAD



Easy Italian Salami Pasta Salad image

This is a recipe that is easy to make from ingredients that are often in the fridge/ storecupboard. If it is served straight after the minimum 30 minute chill time, you may find that there is a lot of dressing in the salad- this is so that it doesn't dry out if it is stored in the fridge for a few days. Serves 4 as a side dish but this would also make a good take-to work lunch or potluck dish.

Provided by Shuzbud

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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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