Easy Pasta Salad with Salami and a Parmesan Vinaigrette
The easiest pasta salad with a tangy parmesan vinaigrette, salami and fresh veggies! Full of flavor and a true crowd-pleaser!
Ingredients
Parmesan Vinaigrette
- ¾ cup olive oil
- ¾ cup avocado oil
- 1 cup red wine vinegar
- 1½ cup parmesan, finely grated
- 2 tbsp dried oregano
- 2 tbsp dijon mustard
- ½ cup chives, minced
- kosher salt and fresh ground pepper, to taste
Pasta Salad
- 1 lb uncooked pasta of choice
- 2 cups zucchini, diced
- 2 cups salami, diced
- 2 cups fresh mozzarella pearls
- 2 cups cherry tomatoes, halved
- 1½ cups pepperoncini peppers, finely diced
- 1 cup red onion, finely diced
- 1 cup mixed sweet peppers, sliced into rings
Instructions
Parmesan Vinaigrette
- Whisk all ingredients together and set aside.
Pasta Salad
- Cook pasta of choice according to package instructions.
- Toss remaining ingredients in a bowl. Drizzle approximately 3/4 of vinaigrette over the veggies, meat, and cheese. Toss to combine.
- Drain pasta. Add to the vinaigrette coated veggies, meat, and cheese. Add remaining vinaigrette if desired. Salt and pepper, to taste.
- Garnish with fresh chives, basil, and/or parsley.
- Enjoy!
Notes
To make this a low-carb situation, leave out the pasta. Substitute one head of finely sliced iceberg and toss.
This pasta salad can be enjoyed warm or cold.
It will stay good, covered, in the fridge for 3-4 days. If it lasts that long!
Nutrition
Serving: 1 serving | Calories: 581kcal | Carbohydrates: 20g | Protein: 18g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Cholesterol: 38mg | Sodium: 1325mg | Potassium: 412mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1207IU | Vitamin C: 41mg | Calcium: 289mg | Iron: 2mg