Loaded Italian Pasta Salad

SOUND BITE

This impressive, boldly flavored salad is the perfect pick to feed a crowd! Plus, with meat, cheese, veggies and a zippy dressing, it’s substantial enough to serve for supper. Buon appetito!

Types of Salami

Salami has been around for centuries, originally created as a way to preserve meat before refrigeration.

But thanks to the popularity of charcuterie boards, salami’s had a major resurgence, as plenty of non-Italians jump on the bandwagon.

At its core, salami is a type of cured sausage made from pork (or sometimes beef) that’s seasoned with garlic, pepper and sometimes wine, then fermented and air-dried.

The result? A rich, savory, flavory, sometimes spicy, meaty delight that adds substance and pizzazz to pasta salad.

So, what kind of salami should you use?

First up: Genoa (JEN-oh-uh) salami. This one’s a classic—mild, garlicky and a little bit tangy, thanks to a longer curing process. It’s soft, easy to slice and blends beautifully with other ingredients.

Then there’s hard salami. The name says it all—it’s firmer, drier and has a slightly smoky flavor. If you like a bit more chew in your salad, this one’s a good choice.

For a little heat, try Soppressata (So-press-SAH-tah). It’s got a coarser texture and a peppery kick, which is great if you want your pasta salad to have some zip.

If you want to channel your inner nonna, Calabrese (kaa·laa·BRAY·zee) salami is another spicy option—bold, fiery and full of personality, just like nonna.

A Loaded Italian Pasta Salad should also be loaded with flavor—and salami’s spicy, meaty magic makes every bite memorable.