This pasta salad with salami takes the classic pasta salad and elevates it with the addition of savory salami, creamy shredded mozzarella, crisp shredded romaine, and protein-packed chickpeas.
Prep Time15 minutesmins
Cook Time12 minutesmins
Total Time27 minutesmins
Course: Lunch, Side Dish
Cuisine: American, Italian
Diet: Vegetarian
Keyword: cookout recipe, fresh herbs, gluten free, pasta salad
1teaspoonKosher salt and freshly ground black pepper
1/2teaspoonkosher salt
1/4teaspoonblack pepper
1/3cupgrated pecorino romano cheese
Instructions
Bring a large pot of salted water to a boil and boil the pasta according to the package directions.
While they're boiling, make the homemade Italian vinaigrette. Mix all of the dressing ingredients together in a jar or small bowl until emulsified.
Drain the pasta and run it under cold water until it's cool to tough. Transfer the cooked pasta to a large bowl and pour the prepared dressing on top. This allows the dressing to penetrate all of the pasta, helping to flavor it more.
While it's the pasta is marinating in the dressing, prep the rest of the ingredients. Julienne the salami, shred the lettuce (unless you bought pre-bought shredded lettuce), and drain and rinse the chickpeas. Add the remaining ingredients to the pasta and toss until all of the toppings are coated in the dressing.
For best results, store the pasta salad in the fridge until ready to serve. You can serve it at room temperature but it's better chilled. If you're serving the salad more than an hour after making it, save the romaine and mix it into the pasta salad just before serving.
Notes
You can swap out the Fusilli pasta for any gluten free pasta you like if you can't find it, such as penne or bowtie.