This bright, lively rendition brimming with juicy tomatoes, crisped salami, and peppery arugula is pasta salad at its best!
Pasta salad often gets a bad rap, but this bright, lively rendition brimming with juicy tomatoes, crisped salami, and peppery arugula is pasta salad at its best. Its deliciousness lies in a few techniques. First, in a skillet, gently crisp salami in a pool of olive oil until it renders its fat, then set it aside. Use the salami-flavored olive oil to make a zingy cherry tomato vinaigrette with red onion, crushed capers, and a mix of red wine vinegar and lemon juice.
A few notes and tips: Play around with the cured meats—for example, swap prosciutto, speck, or pepperoni for the salami, or try a combo. Use larger tomatoes, coarsely chopped, in place of the cherry tomatoes. Reach for shallots or vidalia onion if you don’t have red onion, and feel free to experiment with other types of vinegar . Toss in spinach in place of the arugula -- or pack it full of tender, leafy herbs like basil, parsley, and mint.
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