Serves 6
375 min
White Bean Salami Pasta Salad
Recipe GLPRb459392e441f7b
A fresh and hearty pasta salad combining tender white beans, savory salami pieces, and crisp vegetables tossed in a tangy vinaigrette. This make-ahead dish is perfect for picnics, lunch boxes, or as a light dinner. The flavors meld beautifully when chilled overnight, making it even better the next day.
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Ingredients
8 ounces short pasta (such as penne, farfalle, or ditalini)
1 can (15.5 ounces) cannellini beans, drained and rinsed
3 ounces sliced salami, cut into bite-sized pieces
1/2 cup bell pepper, finely chopped
1/2 cup red onion, finely chopped
1/2 cup celery, finely chopped
1/4 cup red wine vinegar
1/4 cup vegetable or canola oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta in a colander, then rinse thoroughly with cold water until completely cooled. Drain well and set aside.
While the pasta cooks, combine the drained cannellini beans, salami pieces, bell pepper, red onion, celery, red wine vinegar, vegetable oil, salt, and black pepper in a large mixing bowl. Stir everything together until well combined.
Add the cooled pasta to the bean and vegetable mixture. Toss gently but thoroughly until all ingredients are evenly distributed and coated with the vinaigrette.
Cover the salad and refrigerate for at least 6 hours, or preferably overnight. This allows the flavors to meld and develop. Stir gently before serving to redistribute the dressing.
Taste and adjust seasoning with additional salt and pepper if needed. Serve chilled.
