Cheesy Italian Pasta Salad With Halal Salami
This vibrant pasta salad combines rotini pasta with marinated vegetables, sharp mozzarella, kalamata olives, and smoky halal salami. A tangy olive oil and vinegar dressing ties it all together, making it a satisfying and colorful crowd-pleaser for picnics or weeknight dinners.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 8 servings
- Category: salads
- Method: Mixing
- Cuisine: Italian-American
Ingredients
8 oz rotini or fusilli pasta
1 cup halal salami, cubed
1 cup cherry tomatoes, halved
1 cup red bell pepper, diced
1/2 cup kalamata olives
1/2 cup red onion, finely chopped
1 cup rotisserie mozzarella, cubed
1/3 cup olive oil (Bertolli Extra Virgin preferred)
2 tbsp red wine vinegar
2 tbsp dried oregano
1 tbsp capers, drained
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Instructions
Cook pasta according to package instructions, then drain and rinse with cold water. In a large bowl, combine cubed halal salami, cherry tomatoes, red bell pepper, kalamata olives, red onion, and mozzarella. Toss hot pasta into the bowl and mix until evenly combined. In a separate container, whisk together olive oil, red wine vinegar, oregano, capers (crushed), and parsley. Pour dressing over the salad, ensuring ingredients are well-coated. Fold in Parmesan cheese and adjust salt/pepper. Chill for 1–2 hours before serving to allow flavors to meld.
Notes
For best results, marinate vegetables in dressing for 30 minutes before adding pasta. Leftovers store in an airtight container for up to 3 days. Substitute halal salami with grilled chicken for a halal-friendly alternative.