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Deli Counter Pasta Salad

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes (plus cooling time)
  • Yield: Serves 2-4 1x
  • Category: Lunch


This easy pasta salad gets better the longer it is in the fridge, and is packed with fresh tomatoes, marinated vegetables and salty strips of salami.


  • 200g (7 oz) fusilli pasta
  • sea salt
  • 1 tbsp extra virgin olive oil
  • 2 tsp white wine vinegar
  • 140g (5 oz) fresh tomatoes
  • 70g (2 1/2 oz) mixed roasted peppers, packed in oil
  • 70g (2 1/2 oz) roasted aubergine slices, packed in oil
  • 60g (2 oz) semi-dried tomatoes, packed in oil
  • 50g (1 3/4 oz) salami
  • large handful fresh basil


  1. Cook the pasta in salted water as per the packets instructions. You want the pasta slightly softer than you would for a regular pasta dish, because pasta firms up as it cools and softer pasta will absorb the dressing in the pasta salad better.
  2. In the bottom of a large bowl whisk together the extra virgin olive oil, white wine vinegar and 1/2 tsp of salt.
  3. Finely chop the tomatoes and add them to the bowl, followed by the roasted peppers, aubergine slices and semi-dried tomatoes, cut into bite size pieces.
  4. Drain the pasta and briefly run it under the cold tap, just to wash off any excess starch – you want the pasta to still be warm, as warm pasta will also absorb the dressing better!
  5. Stir the pasta into the dressing until it is well coated. Leave to cool, stirring occasionally.
  6. Meanwhile, cut the salami into strips and roughly chop the basil. Stir both into the room temperature pasta salad, and season to taste with a little more salt, if needed.