Ingredients

1/2 cup extra virgin olive oil

1/4 cup red or white wine vinegar (I like using red)

1 1/2 tbsp freshly grated parmesan cheese

1 tbsp sugar (any)

1 large garlic clove, minced

1/2 tsp dried basil

1/2 tsp dried oregano

1/4 tsp dried parsley

1/2 tsp dried chilli flakes (red pepper flakes) (optional)

3/4 tsp salt

1/2 tsp black pepper

300g/10oz spiral pasta, or other pasta of choice

180g/6oz thick sliced salami, cut into 2.5cm/1″ batons (I use spicy salami)

200g/7oz baby bocconcini, halved

1 red capsicum/bell pepper, cut into 3cm/2.2cm strips

250g/8oz whole olives (I used Sicilian and pitted black)

2 cups cherry tomatoes, halved (~1.5 Australian punnets)

1 cup (tightly packed) fresh basil leaves

Instructions

Step 1: Place the olive oil, wine vinegar, parmesan cheese, sugar, minced garlic, dried basil, oregano, parsley, chilli flakes (if using), salt, and black pepper in a jar. Shake well to combine the dressing thoroughly.

Step 2: Cook the pasta according to the packet directions, but reduce the cooking time by one minute. Drain the pasta in a colander and rinse under cold water to stop it from cooking further. Shake off the excess water and transfer the pasta into a large bowl.

Step 3: Add the salami batons, halved bocconcini, red capsicum strips, olives, cherry tomatoes, and fresh basil leaves to the pasta bowl. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly. Serve at room temperature.

Step 4: For make-ahead convenience, scoop out a mug of pasta cooking water just before draining. Add 3 tablespoons of this water to the dressing and shake well. Use this version of the dressing to toss the salad, reserving 3 tablespoons of it to freshen up the pasta salad on subsequent days.

Step 5: To freshen up the pasta salad on day 2 or later, bring it to room temperature or gently warm it briefly in the microwave. Toss with the reserved dressing to restore moisture and flavor before serving.

Tips & Variations

If you prefer a vegetarian version, omit the salami and add roasted vegetables or marinated artichokes for extra flavor.

Use a mix of black and green olives for a more colorful salad.

Fresh herbs like parsley or oregano can be substituted for dried for a brighter taste.

Be sure to drain the pasta well after rinsing so the salad does not become watery.

FAQs

Can I use a different type of pasta?

Yes, you can use any pasta you like such as penne, farfalle, or fusilli. Just adjust the cooking time according to the packet instructions.

Is this salad suitable for meal prep?

Absolutely. The salad tastes great made ahead and can be kept refrigerated for a few days. Just remember to toss it with reserved dressing or fresh olive oil before serving to maintain moisture.