Broccoli and Salami Pasta Salad

Name: Broccoli and Salami Pasta Salad
Yield: 8
Cuisine: American
Ingredients: 12 oz Pasta (12 ounces small bite-size pasta); 2 cup Broccoli Crown (2 medium size broccoli crowns (trimmed into small florets, about 4-5 cups worth)); ¼ cup Red Onion (1/4 medium red onion (very thinly sliced and chopped, about 1/3 cup worth)); 1 ½ cup Grape Tomato (1 1/2 cups grape tomatoes (halved)); ½ cup Black Olives (Optional: 1/2 cup sliced black olives) — optional; ¼ cup Olive Oil (1/4 cup olive oil); ¼ cup Red Wine Vinegar (1/4 cup red wine vinegar); 6 oz Salami (6 ounces salami (thinly sliced and cut into strips)); ½ tsp Kosher Salt (1/2 teaspoon kosher salt (add more to taste)); ½ tsp Black Pepper (1/2 teaspoon freshly ground black pepper)

A cold pasta salad with broccoli, red onion, grape tomatoes, salami, and an olive oil-red wine vinegar dressing, perfect for picnics and meal prep.

American

Servings8

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Steps

1Cook 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.
2Sprinkle 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!