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–+ servings
Pasta Salad in a White Bowl with salami and vegetables.
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Easy Summer Pasta Salad Recipe

This Mediterranean-inspired Pasta Salad is a favorite with salami, peppers, broccoli, zesty Italian dressing, and Feta cheese.
Prep Time15 minutes
Total Time15 minutes
Servings: 12 servings
Calories: 244kcal
Author: Stephanie Wilson

Ingredients

  • 16 ounces tricolor rotini pasta
  • 8 ounces salami chopped
  • 1 cup Italian vinaigrette dressing
  • 1 cup feta cheese crumbled
  • 1 pint grape tomatoes halved
  • 1/2 cup sliced black olives
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1/2 cucumber diced
  • 1 cup broccoli florets
  • 1/3 cup red onion sliced thinly
  • 1/3 cup parmesan cheese shredded
  • 3 tablespoons fresh parsley chopped
  • salt & pepper to taste
  • dash of red pepper flakes

Instructions

  • Cook pasta to al dente, according to package directions. Immediately rinse under cold water to stop the cooking process.
  • Combine the pasta, salami, tomatoes, olives, peppers, cucumber, broccoli, and red onion in a large bowl. Then fold in the dressing, cheeses, and fresh parsley. Toss to combine.
  • Cover and refrigerate before serving. I like it best when refrigerated for at least 2 hours.

Notes

Broccoli

  • If you want the broccoli a bit softer, quicky blanching the broccoli is easy. Bring 2 quarts salted water to boil. Add broccoli and cook until bright green and just tender; about 3 minutes. Drain and immerse in ice water to stop the cooking process.

Storing the Pasta Salad

  • Store in an airtight container in the fridge for up to 3 days. Before serving and add additional dressing if necessary.  

Nutrition

Serving: 1g | Calories: 244kcal | Carbohydrates: 19g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 33mg | Sodium: 748mg | Fiber: 2g | Sugar: 5g