Bright pepper and salami salad

Bright pepper and salami salad


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About this recipe: For the best flavour, add the dressing to the pasta while still hot, then serve warm. Or, if you have time, prepare the salad ahead to serve cold for a picnic. This colourful salad is a lovely no-fuss meal.

Jan Cutler

Serves: 4 

  • 250g dried pasta
  • 3 tbsp prepared vinaigrette
  • 1 green, 1 red and 1 yellow pepper
  • 1 small red onion
  • 100g good-quality salami
  • 100g rocket

Prep:8min  ›  Cook:10min  ›  Ready in:18min 

  1. Cook 250g dried pasta, such as fusilli, in a pan of salted boiling water for 10 minutes, or according to the pack instructions, until tender with a bite at the centre. Drain, put into a large bowl and toss while hot with 3 tbsp prepared vinaigrette. Season, then set aside. Thinly slice 1 green, 1 red and 1 yellow pepper and 1 small red onion. Cut 100g good-quality salami into thin strips. Add to the pasta with 100g rocket and toss gently.

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