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Easy No-Cook Italian Pasta Salad Recipe with Salami and Olives for Perfect Summer Meals

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A quick and flavorful no-cook Italian pasta salad featuring salami, olives, and a herby dressing, perfect for hot summer days when you want a refreshing and satisfying meal without turning on the stove.

Ingredients

Scale
  • 8 ounces (about 225 grams) rotini or your favorite small pasta shape
  • 6 ounces (170 grams) sliced salami, cut into bite-sized pieces
  • 1 cup (150 grams) Kalamata olives, pitted and halved
  • 1 cup (150 grams) cherry tomatoes, halved (optional)
  • ¼ cup finely diced red onion
  • ¼ cup chopped fresh basil (or 1 tablespoon dried basil)
  • ½ cup (120 ml) Italian dressing, store-bought or homemade
  • ¼ cup grated Parmesan cheese (optional)
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of rotini and cook according to package instructions until al dente, usually 8–10 minutes. Don’t overcook—it should have a slight bite.
  2. Drain and rinse: Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
  3. Prep the ingredients: While the pasta cooks, slice 6 ounces (170 grams) of salami into bite-sized pieces, halve 1 cup (150 grams) of Kalamata olives, halve 1 cup (150 grams) of cherry tomatoes, finely dice ¼ cup red onion, and chop ¼ cup fresh basil.
  4. Mix the salad: In a large mixing bowl, combine the cooled pasta, salami, olives, cherry tomatoes, red onion, and basil. Toss gently to distribute everything evenly.
  5. Add dressing and season: Pour ½ cup (120 ml) Italian dressing over the salad. Sprinkle ½ teaspoon garlic powder, salt, and pepper to taste. Toss again gently but thoroughly, making sure the dressing coats every piece.
  6. Finish with cheese: Sprinkle ¼ cup grated Parmesan cheese on top and give one last gentle toss. If avoiding dairy, skip this step.
  7. Chill and serve: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Can be made a few hours ahead or the day before for deeper taste.

Notes

Rinse pasta under cold water after cooking to stop cooking and keep pasta firm. Use quality Italian-style salami for best flavor. Taste before adding extra salt due to salty olives and salami. Chill salad for at least 30 minutes to meld flavors. For dairy-free, omit Parmesan or substitute with nutritional yeast. For gluten-free, use gluten-free pasta. Drizzle olive oil if pasta sticks after rinsing. Avoid overdressing to prevent sogginess.

Nutrition

Keywords: no-cook pasta salad, Italian pasta salad, salami pasta salad, summer salad, easy pasta salad, cold pasta salad, olives, salami, quick summer meals

Find it online: https://sunnysavory.com/easy-no-cook-italian-pasta-salad-recipe-with-salami-and-olives-for-perfect-summer-meals/