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Easy Italian Deli Pasta Salad Recipe with Salami and Pepperoncini You’ll Love

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A quick and flavorful Italian deli pasta salad featuring salami, pepperoncini, and fresh veggies tossed in a simple Italian vinaigrette. Perfect for potlucks, picnics, or a fuss-free dinner.

Ingredients

Scale
  • 8 ounces (225g) rotini pasta
  • 6 ounces (170g) sliced Italian salami, cut into bite-sized pieces
  • 1 cup (120g) cherry tomatoes, halved
  • 1 cup (130g) diced cucumber, peeled if preferred
  • 1/2 cup (60g) diced red onion (optional)
  • 1/2 cup (60g) sliced black olives
  • 1/3 cup (50g) pepperoncini, sliced
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: fresh basil leaves, chopped
  • Optional garnishes: grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop cooking and cool it down. Shake off excess water and transfer to a large mixing bowl.
  3. In a small bowl, whisk together 1/4 cup (60ml) extra virgin olive oil, 3 tablespoons (45ml) red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon dried oregano, and salt & pepper to taste until well combined and slightly thickened.
  4. While pasta is cooling, halve 1 cup (120g) cherry tomatoes, dice 1 cup (130g) cucumber, slice 1/3 cup (50g) pepperoncini, and dice 1/2 cup (60g) red onion if using. Cut 6 ounces (170g) Italian salami into bite-sized pieces.
  5. Add the chopped salami, vegetables, and 1/2 cup (60g) sliced black olives to the cooled pasta. Pour the dressing over the top and gently toss everything together until evenly coated, being careful not to mash the tomatoes.
  6. Taste and adjust seasoning with extra salt or pepper if needed. Sprinkle chopped fresh basil leaves on top if available, and grate Parmesan cheese over the salad if desired.
  7. Cover the bowl with a lid or plastic wrap and chill in the fridge for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.

Notes

Do not overcook the pasta; al dente is key to prevent mushiness. Rinse pasta under cold water after cooking to stop cooking and remove excess starch. Use quality salami from a deli for best flavor. The salad tastes better after chilling for at least 30 minutes. If salad seems dry after chilling, add a splash more olive oil or vinegar. Adjust garlic amount to taste to avoid overpowering the salad.

Nutrition

Keywords: Italian pasta salad, salami pasta salad, pepperoncini salad, deli pasta salad, easy pasta salad, potluck salad, picnic salad

Find it online: https://lyrafeast.com/easy-italian-deli-pasta-salad-recipe-with-salami-and-pepperoncini-youll-love/