Description
A vibrant, tangy pasta salad with dry-cured salami, crisp veggies, mozzarella, and a bright cider vinegar dressing. Perfect for picnics or a quick meal, this hearty dish balances flavor and simplicity with halal-friendly ingredients for wide accessibility.
Ingredients
2/3 cup olive oil
1/3 cup cider vinegar
1 tsp granulated sugar
2 1/2 tsp Italian seasoning
8 oz rotini or fusilli pasta (cooked and cooled)
6 oz thin-sliced salami (halal-certified if preferred)
1 cucumber (diced)
1 red bell pepper (diced)
8 oz mozzarella (halal or plant-based)
1/4 cup kalamata olives
1/4 cup fresh parsley (chopped)
Instructions
Cook pasta according to package instructions
Drain pasta and let cool completely
In a bowl, mix olive oil, cider vinegar, sugar, and Italian seasoning
Add cooled pasta, cucumber, bell pepper, salami, mozzarella, and parsley
Toss the salad to coat
Chill for at least 30 minutes before serving
Notes
Use halal-certified salami for adherence to dietary requirements
Add roasted red peppers in winter as a cherry tomato substitute
For vegan version: use vegan salami and substitute mozzarella with vegan cheese
Chill for deeper flavor, but assemble just before serving to maintain texture
Store leftovers refrigerated up to 3 days in an airtight container