Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on Time
30 Mins
Total Time
2 Hours 40 Mins
Yield
Makes 14 to 16 servings

This big-batch salad is great for parties. Leftovers are perfect for next-day lunches straight from the fridge.

How to Make It

Step 1

Cook pasta according to package directions; drain. Rinse with cold running water.

Step 2

Toss together pasta, salami, and next 4 ingredients. Add 1 cup vinaigrette, and toss to coat. Cover and chill 2 to 24 hours.

Step 3

Toss in tomatoes, parsley, and remaining 1/2 cup vinaigrette just before serving. Sprinkle with feta cheese.

Step 4

*Penne pasta may be substituted.

Chef's Notes

We tested with De Cecco Orecchiette Pasta and Seeds of Change Certified Organic Greek Feta Vinaigrette.

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