Broccoli and Salami Pasta Salad

A Closer Look at the Ingredients

Broccoli: Look for crowns that are deep green with tight, compact florets. Yellowing or open flowers mean it’s past its prime. Cut the florets into small, uniform pieces so they mix evenly with the pasta and don’t overwhelm a forkful. Salami: A good-quality dry salami, like Genoa or soppressata, brings a rich, salty punch. Slice it into thin strips (about ¼-inch wide) so every bite gets a little hit of savory meat. Red wine vinegar: This is the backbone of the dressing—its sharp acidity cuts through the richness of the olive oil and salami. Don’t substitute balsamic; it’s too sweet and will muddy the bright, tangy profile.

What You’ll Need

You probably already have everything in your kitchen. A large pot (5 to 6 quarts) for boiling the pasta, a colander for draining and rinsing, and a big mixing bowl to toss everything together. A sharp chef’s knife and a sturdy cutting board make quick work of the broccoli and salami. That’s it—no special gadgets required for this weeknight dinner pasta salad.

My Best Tips for This Pasta Salad

I once rushed through rinsing the pasta and ended up with a gummy, clumpy salad. Lesson learned: rinse the cooked pasta under cold water until it’s completely cool, and toss it with a drizzle of olive oil before adding the dressing. This keeps the noodles separate and lets the tangy red wine vinegar cling to every piece. For the broccoli, cut the florets small—about the size of your thumbnail—so they’re tender-crisp in every bite. And don’t skip salting the pasta water; it’s your only chance to season the pasta from the inside out.

Ways to Switch It Up

This easy pasta salad recipe is endlessly adaptable. Swap the salami for spicy capicola or diced pepperoni for a different salty kick. To make it vegetarian, leave out the meat and toss in a can of drained chickpeas or white beans for protein. Craving more cheese? Add small mozzarella pearls or crumbled feta. For a brighter, more herbaceous dressing, replace half the red wine vinegar with fresh lemon juice and stir in a handful of chopped basil or parsley.

How to Serve This Salad

I love piling this salad into a big bowl and letting everyone help themselves. For a little extra crunch, sprinkle toasted pine nuts or sunflower seeds on top. A few shavings of Parmesan or pecorino add a salty, nutty note that plays beautifully with the salami. If you’re turning this into a full meal, serve it alongside grilled chicken thighs or a simple frittata. It’s also a star at potlucks—just double the recipe and watch it disappear.

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for 2 to 3 days. The pasta will absorb some of the dressing as it sits, so when you pull it out for round two, give it a good stir and add a splash of red wine vinegar and a drizzle of olive oil to revive that light and tangy pasta salad vibe. I like to let it come to room temperature for about 15 minutes before serving again—the flavors really wake up.

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Broccoli and Salami Pasta Salad

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 8 servings

Course: Lunch

Cuisine: American

Calories: 340

Ingredients

  

• 12 oz small bite-size pasta
• 2 medium broccoli crowns trimmed into small florets, about 4-5 cups worth
• 0.25 medium red onion very thinly sliced and chopped, about 1/3 cup worth
• 1.5 cup grape tomatoes halved
• 0.5 cup sliced black olives
• 0.25 cup olive oil
• 0.25 cup red wine vinegar
• 6 oz salami thinly sliced and cut into strips
• 0.5 tsp kosher salt
• 0.5 tsp freshly ground black pepper

Equipment

• large pot
• colander
• large mixing bowl
• knife
• cutting board

Instructions

 

1. Cook the pasta according to the manufacturer’s directions. Drain in a colander and rinse well, until cool. Combine the cooked pasta, broccoli, onion, tomatoes, and olives in a large mixing bowl. Drizzle with oil and vinegar and toss well to coat. Add the salami and toss again.
2. Sprinkle with salt and pepper, toss again to mix thoroughly. Taste and add more salt, as needed. Serve immediately or refrigerate until ready to serve. This will keep nicely in the refrigerator for 2-3 days. Enjoy!