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Tuscan Pasta Salad with Salami
Crisp romaine, chewy farfalle, and savory salami toss together in a punchy red wine vinaigrette. You'll love how the bright, garlicky dressing soaks into the pasta as it chills, building layers of flavor before the greens even hit the bowl. It's a sturdy, satisfying dish that holds up beautifully in the fridge, making it a reliable option for packed lunches or weekend cookouts. A final shower of shredded parmesan adds just the right amount of salty richness to tie everything together.
Equipment
- Stovetop
- Saucepan
Ingredients
- 3 cups uncooked bow-tie (farfalle) pasta (8 oz)
- 4 oz hard salami, cut into thin strips (about 1x¼ inch)
- 1 medium red bell pepper, chopped (1 cup)
- ½ medium red onion, chopped (about 1 cup)
- ⅓ cup red wine vinegar
- 2 cloves garlic, finely chopped
- ¼ teaspoon pepper
- ½ cup olive oil
- 1 package (9 oz) romaine salad mix or 6 cups torn romaine
- ½ cup shredded Parmesan cheese
Instructions
- 1Boil the bow-tie pasta according to the package instructions until tender. Drain the pasta, rinse it thoroughly under cold water to stop the cooking process and wash away excess starch so the noodles don't clump, then drain it again.
- 2Transfer the cooled pasta to a large mixing bowl. Stir in the sliced salami, chopped red bell pepper, and chopped red onion.
- 3Whisk the red wine vinegar, finely chopped garlic, and black pepper together in a small bowl. Slowly pour in the olive oil while whisking continuously until the dressing emulsifies. Pour this vinaigrette over the pasta mixture and toss everything well. Cover the bowl and chill in the refrigerator for at least 2 hours.
- 4Just before eating, add the torn romaine lettuce to the chilled pasta mixture. Toss the salad gently to coat the greens, then top it with the shredded parmesan cheese.
Notes
- Make ahead: You can prepare the pasta, chop the vegetables, and mix the dressing up to a day in advance. Keep the romaine separate until right before eating so it doesn't wilt.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days, though the lettuce will soften over time.
- Swap: If you don't have salami, pepperoni or diced provolone work beautifully in this mix.