I had a really great 4th of July this year. I didn’t go to my usual family party which I was pretty sad about, but I was really busy that weekend and I didn’t want to make the trip home. I ended up rounding up a handful of close friends to watch the Boston fireworks from my roof and it was a really nice night. I whipped up some impromptu food like burgers and street corn, but also this tasty pasta salad.
Slice your salami nice and thin to match the pasta.
The pasta is mixed with a can of diced tomato while still hot, and then you mix in the rest of the ingredients after it cools down.
A nice twist on pasta salad especially for that mayo hater you have in your group of friends that you wonder why you are still friends with.
If you are eating this as leftovers you could also heat it up because it is just as good hot.
Salami and arugula are one of my favorite combinations, so you know I loved this pasta salad.
And the view from my roof was NOT BAD!
Salami Arugula Pasta Salad
A great side dish for outdoor eating, this pasta salad is tomato based instead of the usual mayo.
Servings: 8 servings
- 1 pound rotini pasta
- 28 ounce canned diced tomato
- 2 handfulls arugula
- 1/4 pound sliced salami
- 1/4 cup grated parm
- 1 teaspoon crushed celery seed
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons red vinegar
- olive oil
- Cook the pasta and strain. Immediately mix the pasta with the tomatoes. Allow to cool for about an hour in the fridge. Meanwhile slice the salami into strips and get all the rest of the ingredients together. Add the rest of the ingredients to the pasta once it is cool. Add a little olive oil if needed.