Print

Easy Make-Ahead Pasta Salad with Salami and Artichoke Hearts

make-ahead pasta salad - featured image
Print Recipe

A quick and easy pasta salad combining savory salami, tangy artichoke hearts, and a light herb-infused vinaigrette. Perfect for picnics, potlucks, and make-ahead meals.

Ingredients

Scale
  • 12 ounces (340 g) rotini or penne pasta
  • 6 ounces (170 g) sliced salami, cut into bite-sized pieces
  • 1 cup (about 140 g) marinated artichoke hearts, drained and chopped
  • 1 cup cherry tomatoes, halved
  • ½ cup Kalamata olives, pitted and sliced
  • ¼ cup red onion, finely chopped (optional)
  • ¼ cup fresh parsley, chopped
  • ⅓ cup (80 ml) extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of rotini or penne pasta and cook according to package instructions until al dente (usually about 9-11 minutes). Drain in a colander and rinse under cold water to stop the cooking and cool it down. Set aside to drain thoroughly.
  2. In a small bowl, whisk together ⅓ cup (80 ml) extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, and 1 minced garlic clove. Season with salt and pepper to taste. Whisk until the mixture is smooth and slightly thickened.
  3. Chop 6 ounces (170 g) of salami into bite-sized pieces, halve 1 cup of cherry tomatoes, slice ½ cup Kalamata olives, finely chop ¼ cup red onion (optional), roughly chop ¼ cup fresh parsley, and drain and chop 1 cup marinated artichoke hearts.
  4. In a large mixing bowl, add the cooled pasta, salami, artichoke hearts, cherry tomatoes, olives, onion, and parsley. Pour the dressing over the salad and toss gently to coat everything evenly. Taste and adjust seasoning if needed.
  5. Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour before serving to allow the flavors to meld.

Notes

Cook pasta al dente to avoid mushiness after chilling. Rinse pasta under cold water to stop cooking and prevent clumping. Whisk dressing thoroughly to emulsify. Chill salad at least 1 hour for best flavor. Adjust seasoning after chilling as cold dulls flavors. Add extra olive oil or vinegar if salad seems dry after chilling.

Nutrition

Keywords: pasta salad, salami, artichoke hearts, picnic recipe, make-ahead salad, easy pasta salad, potluck dish

Find it online: https://elaraeats.com/easy-make-ahead-pasta-salad-with-salami-and-artichoke-hearts-recipe-for-perfect-picnic-meals/