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Easy Cold Pasta Salad with Salami: Best School Lunch

easy cold pasta salad with salami for school lunches - featured image
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This easy cold pasta salad with salami is a quick, budget-friendly lunchbox solution that kids actually eat. Made with tri-color rotini, salami, mozzarella, and a simple Italian vinaigrette, it comes together in under 20 minutes and tastes even better the next day.

Ingredients

Scale
  • 8 ounces (about 2 ½ cups) dry rotini pasta
  • 4 ounces hard salami, cut into ½-inch cubes
  • 4 ounces mozzarella cheese (fresh pearls or cubed)
  • 1 cup cherry tomatoes, halved or quartered
  • ½ cup English cucumber, diced
  • ½ cup red bell pepper, diced
  • ¼ cup red onion, finely diced
  • ¼ cup black olives, sliced (optional)
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of sugar

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the rotini and cook according to package directions until al dente (about 8-10 minutes). Stir occasionally to prevent sticking.
  2. Drain and rinse: Pour the pasta into a colander and rinse under cold running water for about 30 seconds to stop the cooking process. Shake well to remove excess water.
  3. Drizzle with olive oil: Transfer the drained pasta to a large mixing bowl. Drizzle with about 1 teaspoon of olive oil and toss gently to prevent sticking.
  4. Prep the vegetables: While the pasta cools, dice the cucumber, bell pepper, and red onion. Halve or quarter the cherry tomatoes. Slice the olives if using.
  5. Cube the salami and cheese: Cut the salami into ½-inch cubes or thin strips. Cube the mozzarella into similar-sized pieces. If using mozzarella pearls, cut them in half.
  6. Make the dressing: In a small jar or bowl, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, pepper, and sugar. Shake or whisk until emulsified.
  7. Combine everything: Add the cooled pasta, salami, mozzarella, cherry tomatoes, cucumber, bell pepper, red onion, and olives to the large mixing bowl. Pour the dressing over the top and gently fold until evenly coated.
  8. Taste and adjust: Take a small bite and adjust seasoning if needed (add more salt, pepper, or vinegar).
  9. Chill before serving: Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
  10. Pack the lunches: Divide the pasta salad into individual lunch containers. Store in the refrigerator for up to 4 days.

Notes

Salt the pasta water generously (about 1 tablespoon per 4 quarts). Don’t overdress the salad; start with ¾ of the dressing and add more as needed. Cut all ingredients to the same size for balanced bites. Let the salad rest for at least 30 minutes for best flavor. If making ahead, double the dressing and add more before serving to prevent dryness. Avoid pre-shredded mozzarella; use fresh cubes for best texture.

Nutrition

Keywords: cold pasta salad, salami pasta salad, school lunch, easy lunch, kid-friendly, no-cook lunch, make-ahead lunch

Find it online: https://spoonmira.com/easy-cold-pasta-salad-with-salami-best-school-lunch/