Salami and Olive Pasta Salad

    25 minutes

    I created this light pasta salad to use up leftover salami and cheese from making sandwiches. I love it!

    2 people made this

    Serves: 6 

    • 450g spiral pasta
    • 4 marinated artichoke hearts, drained and chopped
    • 1/4 cup pitted Kalamata olives, chopped
    • 8 slices salami, chopped
    • 3 slices provolone cheese, cubed
    • 1/2 red capsicum, seeded and diced
    • 1/4 cup freshly grated Parmesan cheese, or to taste
    • 1 cup (250ml) Italian salad dressing

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain and rinse under cold water until cool. Drain well.
    2. Place drained pasta into a large bowl, and add artichokes, olives, salami, provolone cheese, capsicum, Parmesan cheese and Italian dressing. Stir until well mixed, then cover and refrigerate at least 30 minutes before serving.

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    Reviews in English (4)


    I made this two days in a row, first as written (plus a little dash of olive oil to keep it moist), and today with a couple of changes. Today I used Feta instead of Provolone, and I also added some diced English cucumber. Delicious! Next time I make it (which will probably be tomorrow), I'll add some red onion. Thanks!  -  28 Apr 2009  (Review from Allrecipes USA and Canada)


    I made this pasta salad as written and it was just ok. The only change I made was used regular black olives because kalamata are expensive. I ended up added a can of chopped artichokes, pepperoni, red onion, a few sun dried tomatoes and regular tomatoes. So essentially I changed the recipe. But the basis of this is good, just not great. I also added cayenne and garlic powder.  -  07 Oct 2011  (Review from Allrecipes USA and Canada)


    I used zesty Italian dressing and two pinches of crushed red pepper. Turned out great.  -  31 May 2018  (Review from Allrecipes USA and Canada)