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Tomato Parmesan Pasta Salad

Prepare this salad ahead of time for a picnic lunch everyone will love. Consider doubling it for your next pot luck barbeque.


  • 1/2 lb bow tie or fusilli pasta
  • 1 lb ripe tomatoes diced
  • 1/2 cup kalamata olives pitted and diced
  • 10 slices salami chopped
  • 1 cup grated parmesan cheese
  • 1 cup flat leaf parsley chopped

For the Dressing:

  • 6 tbsp extra virgin olive oil
  • 5 sun-dried tomatoes packed in oil drained
  • 2 tbsp red wine vinegar
  • 1 garlic clove minced
  • 1 tbsp dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • In a large pot of salted boiling water cook pasta until tender but firm - according to the package. Drain and allow to cool in a large bowl.
  • While the pasta is cooking prepare the dressing by adding all ingredients to the food processor. Option: At the end of processing add parsley and pulse to chop.
  • In the bowl with pasta add tomatoes, olives, salami and dressing. Top with parmesan cheese and parley.
  • Cover and refrigerate for a couple of hours or up to a day before serving.