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

COOK: 10

TOTAL: 15

Course: Lunch, Salad, Side Dish, Snack

Cuisine: Italian

Servings: 4 people

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Equipment

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.

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

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