If you’re in search of a vibrant, flavor-packed salad that feels hearty yet fresh, then you’re going to love this Kale Pasta Salad with Salami, Tomatoes, and Parmesan Recipe. It’s a delightful medley where tender al dente pasta and crisp kale serve as the perfect canvas for savory salami bites, juicy little tomatoes, and the nutty richness of parmesan cheese. Every forkful bursts with textures and tangy, savory notes that make it an ideal dish for lunch, picnics, or even a casual dinner. Trust me, once you try this salad, it’ll become a staple in your recipe box.
Ingredients You’ll Need
Gathering simple but well-chosen ingredients is the secret to the success of this salad. Each item plays a crucial role, adding layers of taste, contrasting textures, and a beautiful palette of colors to brighten up your meal.
- 3 cups uncooked penne: Provides the perfect chewy base that holds the dressing well while adding comforting heartiness.
- 8 ounces salami (diced): Adds a savory, slightly spicy punch that contrasts wonderfully with fresh veggies.
- 1 cup little tomatoes (halved): Brings juicy sweetness and a burst of bright red color to the salad.
- 1/2 yellow bell pepper (chopped): Offers a crisp, sweet crunch and a sunny hue for extra visual appeal.
- 2 cups packed kale (stems removed and chopped finely): The star green element full of nutrients and a slightly earthy flavor.
- 1/4 cup red onion (or to taste): Introduces a subtle sharpness without overpowering the other ingredients.
- Salt & pepper (to taste): Essential seasonings that tie all the flavors together.
- 1/4 cup finely grated parmesan cheese: Brings umami richness and a creamy texture.
- 2 tablespoons red wine vinegar: Adds bright acidity to balance the richness of salami and cheese.
- 3 tablespoons olive oil: Gives a luscious mouthfeel and helps meld all ingredients.
- 1 clove garlic (minced): Infuses subtle aromatic warmth and depth.
- 1/4 teaspoon Italian seasoning: A fragrant blend enhancing the overall Mediterranean vibe.
- 1 teaspoon packed brown sugar: Just a touch to mellow the acidity and create balance in the dressing.
How to Make Kale Pasta Salad with Salami, Tomatoes, and Parmesan Recipe
Step 1: Cook the Pasta
Start by boiling a large pot of salted water to cook the penne pasta until it is perfectly al dente—it should have a slight bite but be tender enough for a salad. Once done, rinse the pasta thoroughly under cool water. This step not only stops the cooking process but also cools the pasta to maintain a refreshing temperature in the salad. Let it drain well to avoid sogginess later.
Step 2: Prepare the Veggies and Assemble the Base
While your pasta cooks, finely chop the kale after removing its tough stems, and place it in a large salad bowl. Add the halved little tomatoes, diced salami, chopped yellow bell pepper, and thinly sliced red onion. Combining these fresh ingredients now allows the flavors to start mingling even before the dressing comes into play.
Step 3: Mix the Dressing
In a small jar or bowl, combine the red wine vinegar, olive oil, minced garlic, Italian seasoning, and brown sugar. Shake or whisk vigorously until everything emulsifies into a smooth and tangy dressing. This bold yet balanced dressing is the magic that ties the entire salad together, complementing both the kale’s earthiness and the salami’s richness.
Step 4: Toss and Season
Add your cooled and drained pasta to the large bowl with the vegetables and salami. Pour the dressing over everything and toss thoroughly so each ingredient is coated evenly. Finally, sprinkle the grated parmesan cheese and season with salt and pepper to taste. At this point, the salad is ready to serve right away or can be chilled for a bit to let the flavors deepen.
How to Serve Kale Pasta Salad with Salami, Tomatoes, and Parmesan Recipe
Garnishes
For a beautiful finishing touch, consider sprinkling a little extra parmesan or fresh basil leaves on top before serving. Toasted pine nuts or a few red pepper flakes can add an exciting crunch or a little heat to elevate the flavor profile even more. These small additions turn a delicious salad into something truly special.
Side Dishes
This Kale Pasta Salad pairs wonderfully with grilled chicken, crusty artisan bread, or even a simple bowl of soup. Because it’s so filling on its own, it’s perfect as a main for a light lunch or picnic, but if you like, complement it with sides that will round out your meal without competing with the salad’s rich and fresh flavors.
Creative Ways to Present
For an impressive presentation at gatherings, try layering the salad in clear glass bowls to showcase the vibrant colors. Serving it in individual mason jars is also practical and charming for picnics or potlucks. If you want to get playful, stuff large roasted bell pepper halves with the salad for edible “bowls” full of flavor and flair.
Make Ahead and Storage
Storing Leftovers
You can easily store any leftover Kale Pasta Salad with Salami, Tomatoes, and Parmesan Recipe in an airtight container in the refrigerator. It actually tastes great the next day as the flavors continue to meld. Be sure to give it a good stir before serving again to redistribute the dressing evenly.
Freezing
This salad is best enjoyed fresh or chilled but doesn’t freeze well due to the delicate texture of the kale and the freshness of the tomatoes. Freezing may cause the ingredients to become mushy or lose their vibrant flavor.
Reheating
Since this is a cold pasta salad, reheating isn’t recommended. However, if you prefer it slightly warm, you can allow it to come to room temperature before serving. Just avoid microwaving to preserve the texture and taste.
FAQs
Can I use a different type of pasta?
Absolutely! While this recipe calls for penne, other pasta shapes like farfalle, rotini, or fusilli work beautifully because they hold the dressing well and complement the mix of ingredients.
Is there a substitute for salami?
Yes, if you want a milder or different protein, you can swap salami for cooked chicken, ham, or even pepperoni. Vegetarian options like marinated tofu or grilled vegetables can work too.
How do I make the kale less bitter?
Massaging the finely chopped kale with a small pinch of salt or a splash of olive oil before mixing it with other ingredients softens its texture and reduces bitterness, making it more enjoyable in salads.
Can this salad be made vegan?
It’s easy to make a vegan version by omitting the parmesan and replacing it with a vegan cheese alternative or nutritional yeast, and swapping salami with plant-based deli slices or roasted veggies.
How long does this salad stay fresh?
Stored properly in the refrigerator, this salad is best eaten within 2 to 3 days to enjoy optimal freshness and flavor.
Final Thoughts
I can’t recommend the Kale Pasta Salad with Salami, Tomatoes, and Parmesan Recipe enough—it’s a refreshing, savory, and easy-to-make dish that brings joy with every bite. Whether you’re packing it for work, serving it at a family dinner, or bringing it to a party, it’s guaranteed to impress and satisfy. Give it a try soon and see how quickly it becomes one of your favorite go-to salads!
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Kale Pasta Salad with Salami, Tomatoes, and Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian-American
Description
A vibrant and hearty Kale Pasta Salad combining al dente penne with crisp kale, savory salami, sweet little tomatoes, and a tangy, garlicky red wine vinaigrette. This dish offers a perfect balance of textures and flavors, ideal as a refreshing lunch or a satisfying side.
Ingredients
Pasta
- 3 cups uncooked penne
Vegetables
- 1 cup little tomatoes (grape, cherry, etc.), halved
- 1/2 yellow bell pepper, chopped
- 2 cups packed kale, stems removed and finely chopped
- 1/4 cup red onion, or to taste
Meat and Cheese
- 8 ounces salami, diced
- 1/4 cup finely grated parmesan cheese
Dressing
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1/4 teaspoon Italian seasoning
- 1 teaspoon packed brown sugar
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Boil a large pot of salted water. Add the penne and cook until al dente based on package instructions, approximately 10-12 minutes. Drain and rinse the pasta under cool water to stop cooking and prevent sticking. Let it drain thoroughly.
- Prepare Salad Ingredients: While the pasta cooks, finely chop the kale after removing stems. Halve the little tomatoes, chop the yellow bell pepper, dice the salami, and slice the red onion to your preferred amount. Add all these ingredients to a large salad bowl.
- Make the Dressing: In a jar or small bowl, combine red wine vinegar, olive oil, minced garlic, Italian seasoning, and brown sugar. Shake or whisk vigorously until well emulsified.
- Combine the Salad: Add the cooled pasta to the salad bowl with the vegetables and salami. Pour the dressing over the top, then toss thoroughly until every ingredient is evenly coated.
- Season and Serve: Season the salad with salt and pepper to taste. Sprinkle the finely grated parmesan cheese over the salad and toss gently once more. Serve immediately or chill in the refrigerator for about an hour to let the flavors meld.
Notes
- Rinsing the pasta with cool water stops the cooking process and prevents it from becoming mushy.
- Finely chopping the kale helps it blend well in the salad and makes it easier to eat.
- Chilling the salad for an hour enhances the flavor as the dressing infuses into the ingredients.
- You can substitute salami with other cured meats, or omit it for a vegetarian option.
- Adjust the amount of garlic and red onion according to your taste preference.
- Use fresh parmesan cheese for the best flavor.
