A vibrant deli pasta salad recipe that's packed with veggies, salami, and a sherry vinegar dressing. Perfect for lunch, barbecues, picnics, buffets, or easy meal prep.
The recipe appeared in a small selection of pasta salad recipes in the July 2018 Olive Magazine. It's a very quick and easy pasta salad that's delicious and full of fresh, salty, savoury and sweet flavours that complement each other really well.
Tips
- Pasta shapes - fusilli or penne pasta will also work well.
- Swap meats - try prosciutto, serrano ham, pepperoni or chorizo slices.
- This deli pasta salad recipe is easily adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
It keeps well in the fridge for 3 to 4 days in the fridge. It actually tastes better after a few hours when the flavours infuse with each other.
Yes - just leave out the salami. You can add extra olives, sun-dried tomatoes, or roasted red peppers to bulk it up, if you like.
It's not recommended to freeze pasta salad as the texture of the pasta and vegetables won’t hold up after thawing.
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How to make this Deli Pasta Salad
Ingredients
- 200g dried farfalle
- 2 tbsp olive oil
- 1 tbsp sherry vinegar
- 6 slices salami, cut into strips
- 2 roasted red peppers from a jar, sliced
- 8 black or green olives, sliced
- 280g jar artichoke hearts or artichoke antipasti, drained
- 6 sun-dried tomatoes, chopped
- a small bunch of fresh flat-leaf parsley, chopped
- 0.5 red onion, finely chopped
- salt and freshly ground black pepper
Instructions
- Cook the pasta in salted boiling water, according to packet instructions. Drain then rinse under cold water and drain again.
- Put the cooked pasta in a mixing bowl, then add the olive oil, sherry vinegar, the salami, red peppers, olives, artichokes, sun-dried tomatoes, parsley and red onion.
- Season, to taste, with salt and freshly ground black pepper. Toss well, then transfer to a serving bowl and serve.
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Deli Pasta Salad
Ingredients
- 200 g (7.1 oz) dried farfalle
- 2 tbsp olive oil
- 1 tbsp sherry vinegar
- 6 slices salami cut into strips
- 2 roasted red peppers from a jar sliced
- 8 black or green olives sliced
- 280 g (9.9 oz) jar artichoke hearts or artichoke antipasti drained
- 6 sun-dried tomatoes chopped
- a small bunch of fresh flat-leaf parsley chopped
- 0.5 red onion finely chopped
- salt and freshly ground black pepper
Instructions
- Cook the pasta in salted boiling water, according to packet instructions. Drain then rinse under cold water and drain again.
- Put the cooked pasta in a mixing bowl, then add the olive oil, sherry vinegar, the salami, red peppers, olives, artichokes, sun-dried tomatoes, parsley and red onion.
- Season, to taste, with salt and freshly ground black pepper. Toss well, then transfer to a serving bowl and serve.
Notes
- Pasta shapes - fusilli or penne pasta will also work well.
- Swap meats - try prosciutto, serrano ham, pepperoni or chorizo slices.
- This deli pasta salad recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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