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Home » Recipes

Deli Pasta Salad

Published: Jul 28, 2021 · Modified: May 8, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Deli pasta salad in a serving bowl with a platter of pizza rolls, dish of marinara sauce and paper napkins on the side.
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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

How far ahead can I make this pasta salad? 

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. 

Can I make it vegetarian? 

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. 

Can I freeze pasta salad? 

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

  1. Cook the pasta in salted boiling water, according to packet instructions. Drain then rinse under cold water and drain again.
  2. 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. 
  3. 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 in a serving bowl with a platter of pizza rolls, dish of marinara sauce and paper napkins on the side.

Deli Pasta Salad

By: Deborah
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.
PREP: 5 minutes minutes
COOK: 10 minutes minutes
TOTAL: 15 minutes minutes
Course: Lunch, Salad, Side Dish, Snack
Cuisine: Italian
Servings: 4 people
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Equipment

  • Saucepan
  • Colander

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.
  •  
You might also like to try:
  • pasta dishes
  • salad recipes

Nutrition

Calories: 379kcal | Carbohydrates: 44g | Protein: 11g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 866mg | Potassium: 317mg | Fiber: 4g | Sugar: 4g | Vitamin A: 592IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS barbecue food, buffet food, deli pasta salad recipe, party food, pasta salad recipe, picnic food
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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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