A simple and savory cold Italian pasta salad made with salami or smoked sausage (like kielbasa), nutritious crunchy veggies, tender pasta, and Italian-style Oregano Mustard Vinaigrette salad dressing.
Kid-friendly and can be served hot or cold to fit any occasion! This salad is dairy-free, gluten-free, and without mayonnaise.
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Why You'll love This Loaded Pasta Salad
- Homemade Italian Dressing – The dressing is both simple and full of zesty, delightful flavor. While the pasta salad already boasts salami, and fresh veggies, the homemade dressing truly ties the whole dish together.
- Adaptable – Customize the salad to align with your preferences or dietary needs. Check out the list of suggestions below for inspiration.
- It's a universal hit! This zesty Italian Pasta Salad is a real crowd-pleaser; it appeals to all age groups. Even picky eaters will love it. You can effortlessly double or triple the recipe to cater to a larger crowd and party.
- Its Make-Ahead and Travel-Friendly nature makes it ideal for any potluck or picnic. It's the perfect easy dish to take along for camping, boating, or a day at the beach. Throughout the school year, I prepare a generous batch to incorporate into my kids' school lunch ideas for the week.
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Is Pasta Salad Gluten Free?
You can effortlessly adapt it to be gluten-free by opting for gluten-free pasta and smoked sausage.
The rest of the components are naturally gluten-free. However, I recommend always to double-checking the ingredients in the salami you choose, just to be certain.
Lentil pasta, rice pasta, corn pasta, and chickpea pasta are all great gluten free pasta options.
Ingredients
- Dry pasta - feel free to choose any type of small or medium-cut pasta that tickles your taste buds. Personally, I enjoy incorporating fusilli, rotini (twists), bowtie, penne, or pasta shells all work amazingly. These varieties possess plenty of nooks and crannies that are perfect for holding onto the dressing and chopped ingredients. If you require a gluten-free salad, you can easily substitute your favorite gluten-free pasta, such as lentil or chickpea pasta.
- Black olives - These olives provide a subtle saltiness. You can also use kalamata olives or green olives. If you prefer, you can omit them altogether.
- Parmesan cheese - for the best outcome, use a fresh block of parmesan and grate it finely, almost to a powdery consistency. Alternatively, you can substitute it with crumbled, marinated feta cheese.
- Bell peppers - we used fresh in this recipe but we also love adding marinated or roasted capsicum to infuse the salad with a lively, smoky, fresh, and sweet flavor.
- Salami - Kielbasa, smoked sausage, or cured ham. This ingredient imparts a savory and salty kick to the salad. I prefer purchasing it in sausage form and cutting it into small pieces, but shaved salami is also a viable option. Whether you opt for mild or hot salami depends on your personal preference. You can even swap regular salami for pepperoni-cured ham (prosciutto), provided it's of high quality and suits your taste.
- Parsley - chopped parsley adds a burst of freshness and vibrant color. Whenever possible, use fresh parsley (any type works, Italian or curly). Alternatively, you can swap it for fresh basil leaves if you prefer.
- Tomatoes - cherry tomatoes and sun-dried tomatoes contribute vivid color, rich flavor, and a touch of freshness to the mix. If you plan to prepare the salad in advance, consider leaving out the cherry tomatoes until just before serving to prevent them from becoming soft.
- Red onion - this ingredient provides both texture and a satisfying bite to the salad. You can actually use either regular onion or red onion. Read more about the differences between the two.
For Tasty Italian Dressing
- Olive oil - This serves as the oily foundation of the dressing. Opt for a high-quality, mild, and light olive oil. When shopping for olive oil, be mindful of these tips.
- Lemon juice - lemon juice that harmonizes with the olive oil to create a delightful, tangy dressing. For the most exquisite flavor, use freshly squeezed lemon juice.
- Maple syrup - adding sweetness to the dressing helps to balance the tartness and bitterness of olive oil and lemon juice.
- Dijon Mustard and Balsamic - Balsamic vinegar adds a sweet and tangy depth of flavor to the pasta salad dressing, while Dijon mustard contributes a subtle spiciness and creaminess, helping to emulsify the dressing and enhance its overall taste and texture. If you don't like balsamic, you can also use a dash of red wine vinegar.
- Italian herbs – Dried herbs like oregano and thyme or use a mix of pre-packaged or homemade Italian herbs.
- Optional recommendation: Add garlic! Incorporate 1 teaspoon of minced or pressed garlic (about 1 garlic clove) to infuse the dressing with flavor.
Instructions
Prepare the Dressing: In a mixing bowl or mason jar, blend together olive oil, balsamic vinegar, herbs, lemon juice, salt, black pepper, and maple syrup.
Whisk or shake well until combined.
If you can, make extra dressing to drizzle over the salad the next day.
Cook the pasta as per the package directions, then drain and rinse the pasta with cold water.
Let it cool, and then drizzle half of the dressing over it, tossing to combine.
Assemble: Add the Ingredients: Incorporate parmesan, salami, black olives, red onion, cherry tomatoes, cucumbers, parsley, bell peppers and additional dressing to your liking.
Serve right away or chill the Italian pasta salad in the refrigerator for 30 minutes to an hour.
How To Cool Down Pasta Quickly?
To cool down pasta for pasta salad:
- Drain the cooked pasta in a colander.
- Rinse it under cold running water to stop the cooking process and cool it down quickly.
- Gently toss and separate the pasta to ensure even cooling.
- Allow the pasta to drain well and either dress it or refrigerate it for later use.
Tips
- Since the dressing tends to separate when left undisturbed, be sure to give it a thorough shake before drizzling it onto the salad. You might not require the entire dressing, so feel free to add it to your liking, and any leftovers can be stored in the refrigerator for 2-3 days.
- Avoid overcooking the pasta, as it can turn mushy and lose its integrity within the salad. Begin testing the pasta a few minutes before the recommended cooking time on the package, and promptly drain it once it reaches the al dente stage—meaning it should be tender but still retain a slight firmness.
- When cooking the pasta, season the water generously with about 1 tablespoon of salt. This step not only flavors the pasta but also enhances the overall taste of the salad.
- The flavors in this salad meld beautifully, and the pasta absorbs the dressing over time, making it even more delectable the next day. It's an excellent make-ahead dish. However, if you plan to serve it later, I recommend omitting the cherry tomatoes as they may become softer and lose some of their texture after soaking in the dressing.
Freezing And Storing Instructions
- To Store. Once I've prepared this pasta salad, whether it's for advance preparation or storing leftovers, I simply place it in the refrigerator where it will remain fresh for 2-3 days.
- For Advance Preparation: Personally, I prefer making pasta salad 12-24 hours in advance. This allows it to absorb the dressing while retaining its delightful texture without turning mushy!
Variations and Ideas
- Meat options Swap salami for pepperoni, diced cooked ham (we love ham & cheese pasta salads!) cooked chicken. We also love grilled or sauteed shrimp for added protein.
- No meat pasta salad: Omit the meat and enhance the vegetable content. For a vegetarian pasta salad, consider substituting the salami with cannellini beans, black beans, chickpeas, or kidney beans.
- Dressing ideas: You can also swap the olive oil dressing for a creamy one like yogurt dressing or green goddess dip (just add more olive oil, water or runny yogurt to make it runny), or mix in or sundried tomato or green pesto. So tasty!
- Swap the pasta: Opt for short pasta choices like farfalle (bow-tie), elbow, tri-color rotini, penne, or any other bite-sized pasta variety you prefer.
More Make Ahead Salads You'll Love
- 10 Minute Salmon Avocado Salad
- Mediterranean Salmon Salad
- Marinated Vegetable Salad
- Corn Tomato Avocado Salad
- Fried Halloumi Salad With Beetroot
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Recipe Card
Cold Pasta Salad With Smoked Sausage
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INGREDIENTS
- ⅓ cup parmesan, grated or chopped
- 15 ounces pasta, gluten free if preferred
- 12 cherry tomatoes, cut in half or quarters
- 1 red onion, diced
- 2 small cucumbers, or ½ large, sliced
- 5 oz black olives, drained, pitted, sliced
- 2 cup parsley, chopped
- 2 bell peppers, 1 red 1 yellow
- 4 oz salami , or smoked sausage or cured ham, sliced or cubed
Italian-Style Salad Dressing
- ½ teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon Balsamic vinegar
- ½ teaspoons fresh lemon or lime juice
- ½ cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- kosher salt, to taste
- black pepper, to taste
INSTRUCTIONS
- Prepare the Dressing: In a mixing bowl or mason jar, blend together olive oil, balsamic vinegar, herbs, lemon juice, salt, black pepper, and maple syrup. Whisk or shake well until combined. If you can, make extra dressing to drizzle over the salad the next day.
- Cook the pasta as per the package directions, then drain and rinse the pasta with cold water.
- Let it cool, and then drizzle half of the dressing over it, tossing to combine.
- Assemble: Add the Ingredients: Incorporate parmesan, salami, black olives, red onion, cherry tomatoes, cucumbers, parsley, bell peppers and additional dressing to your liking.
- Serve right away or chill the Italian pasta salad in the refrigerator for 30 minutes to an hour.
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NOTES
- Since the dressing tends to separate when left undisturbed, be sure to give it a thorough shake before drizzling it onto the salad. You might not require the entire dressing, so feel free to add it to your liking, and any leftovers can be stored in the refrigerator for 2-3 days.
- How to keep pasta salad from drying out?To prevent pasta salad from drying out, cook the pasta to al dente and rinse it under cold water to stop cooking and remove starch. Also, ensure it's well-dressed and stored in an airtight container in the refrigerator for freshness; if it becomes dry, revive it with additional dressing, olive oil, or lemon juice.
- Do you need to rinse pasta? Rinsing the pasta serves two main purposes: It rapidly cools down the pasta, which is perfect for creating a cold salad. It safeguards the pasta from sticking together, particularly beneficial when the salad won't be served immediately.
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NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
Keep any leftovers in the fridge for 2-3 days in an airtight container.
Absolutely! In fact, I highly recommend it. The flavors meld beautifully when given some time to mingle. Aim to prepare it 12-24 hours in advance for the most delectable result.
As this dish is intended to be served cold, it's important to follow food safety guidelines. After 2 hours on the table, consider either relocating it to a refrigerator or cooler or discarding it to ensure food safety. Alternatively, you can maintain a safe temperature by placing the pasta salad in a larger container filled with ice, ensuring it stays at or below 40 degrees Fahrenheit. These practices are essential for picnics and potlucks to keep food safe and enjoyable.
Why not? Cucumbers can certainly be included in pasta salads. They add a refreshing crunch and a mild, cool flavor that complements the other ingredients. Sliced cucumbers are a popular choice in many pasta salad recipes, especially those with a Mediterranean or Greek influence.
You can include a variety of vegetables in pasta salad, such as tomatoes, bell peppers, cucumbers, broccoli florets, artichokes, peas, corn, red onions, and more, depending on your taste preferences. Be creative and select vegetables that offer a balance of flavors and textures to enhance your pasta salad.
To prevent pasta salad from drying out, cook the pasta to al dente and rinse it under cold water to stop cooking and remove starch. Also, ensure it's well-dressed and stored in an airtight container in the refrigerator for freshness; if it becomes dry, revive it with additional dressing, olive oil, or lemon juice.
Cooking the pasta to an al dente state is key, as it enables it to absorb the dressing while maintaining its desirable texture.
Michele
3/4 ounce pasta do you mean pound?
Julia
about 15-16 ounces.
John
This was delicious
Julia
Thank you so much!