Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Southern Living March 2012

Gallery

Credit: Jennifer Davick; Styling: Lydia Degaris Pursell

Recipe Summary test

hands-on:
30 mins
total:
2 hrs 40 mins
Yield:
Makes 14 to 16 servings
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Ingredients

Ingredient Checklist

Directions

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

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

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

  • *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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