Italian Pasta Salad with Salami, Pepperoni and Cheese
This classic Italian-style pasta salad is loaded with salami, pepperoni, cheese cubes and crunchy vegetables, all tossed in a tangy Italian vinaigrette. It is easy to make ahead and tastes even better after chilling. Bring it to potlucks, picnics and barbecues, or pack it for lunches.
Preparation Steps
Cook the pasta in well-salted boiling water until just al dente, following the package time.
Drain, rinse briefly under cold water to stop the cooking, and drain well again. Let it cool completely.
In a large bowl, combine the cooled pasta with the bell pepper, onion, tomatoes, pepperoni, salami and cheese cubes.
Pour over about 3/4 cup of the dressing and toss until everything is evenly coated.
Taste and add more dressing or salt as needed.
Cover and refrigerate for at least 30 minutes so the flavors blend. Toss again before serving.
Tips & Variations
- The pasta absorbs dressing as it sits, so keep a little extra to stir in just before serving.
- Add black olives, pepperoncini, artichoke hearts or fresh basil for more flavor.
- Keep covered in the fridge for up to 4 days, and do not leave it out at room temperature for more than 2 hours.
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