Pasta Salad with Salami, Mozzarella, and Sun-Dried Tomatoes

This pasta salad with salami, mozzarella, and sun-dried tomatoes is a light Mediterranean-style dish tossed in a simple, oil-based dressing with bold, savoury flavours and no mayo.

Hey, folks – I hope you all are doing well!

If you’re craving a pasta salad that feels fresh and vibrant rather than heavy and creamy, this one is a great place to start. It’s colourful, balanced, and perfect for warm-weather meals, potlucks, or make-ahead lunches. So, let’s dive into this pasta salad with salami, mozzarella, and sun-dried tomatoes.

Why You’ll Love This Pasta Salad with Salami and Mozzarella

• Light and Mediterranean-inspired. Made with olive oil and balsamic vinegar instead of mayonnaise.
• Bold but balanced flavours. Salty salami, creamy mozzarella, tangy sun-dried tomatoes, and fresh herbs all work together.
• Great for make-ahead meals. The flavours deepen as it chills, making it ideal for meal prep and gatherings.
• Flexible and forgiving. Easy to adapt with different pasta shapes, herbs, or vegetables.

Flavour and Texture Profile

This salad is savoury, tangy, and lightly sweet, with a balance of creamy mozzarella, crisp vegetables, chewy sun-dried tomatoes, and silky pasta. The oil-based dressing coats everything gently without weighing it down.

Ingredients You’ll Need for This Recipe

This pasta salad with salami, mozzarella, and sun-dried tomatoes relies on simple, flavour-packed ingredients that don’t need much dressing to shine.

• Short pasta. Fusilli, farfalle, or penne work best, catching the dressing and small toppings evenly.
• Mozzarella. Pizza-style mozzarella adds creaminess without overpowering the other flavours.
• Salami. Thinly sliced salami brings saltiness and richness that anchors the salad.
• Cherry tomatoes. Juicy and sweet, they add freshness and colour.
• English cucumber. Light and crisp, it keeps the salad refreshing.
• Green olives. Briny and punchy, they enhance the Mediterranean character.
• Sun-dried tomatoes. Intensely flavoured and slightly chewy, they add depth.
• Sun-dried tomato pesto. Acts as the base of the dressing, tying everything together.
• Extra-virgin olive oil and balsamic vinegar. A simple, no-mayo dressing that keeps the salad light.
• Fresh herbs. Basil, oregano, or parsley add aroma and brightness.
• Black pepper and salt. Used sparingly to season and balance the flavours.

How to Make Pasta Salad with Salami, Mozzarella, and Sun-Dried Tomatoes

Cook the pasta in well-salted water until al dente, then drain and rinse under cold water to stop the cooking. Combine the cooled pasta with mozzarella, salami, vegetables, olives, sun-dried tomatoes, and herbs. Toss everything with sun-dried tomato pesto, olive oil, and balsamic vinegar, season lightly, and chill before serving for the best flavour.

How to Customize This Recipe

Of course, you can customize it to your preference. Don’t like or want to use salami? Use some cooked ham instead. Prefer traditional mozzarella? That’s not a problem; you can use mozzarella balls. Want to add more veggies? Sure! Think of sweet peppers or marinated artichokes. Arugula will also add a nice peppery kick. Don’t have tomato pesto? Just use an extra drizzle of olive oil and balsamic vinegar as the dressing.

The options are literally endless.

More Pasta Salad Recipes

Are you looking for more delicious recipes, like this pasta salad with salami, mozzarella, and sun-dried tomatoes? Be sure to check more recipes below:

• Smoked Salmon Pasta Salad
• Pesto Pasta Salad
• Ham Pasta Salad
• Pasta Salad with Creamy Lavender Sauce

I hope you like this Pasta Salad with Salami, Mozzarella, and Sun-Dried Tomatoes, and you will try it soon. If you make it, please let me know in this post, send me an Instagram message, or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

Pasta Salad with Salami, Mozzarella and Sun-Dried Tomatoes

Recipe by Ben | Havocinthekitchen

Light Mediterranean pasta salad with salami, mozzarella, and sun-dried tomatoes, tossed in a simple no-mayo dressing. Fresh and flavourful.

Course: Slaws and All-Season SaladsCuisine: Italian, Mediterranean

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Servings

6-8

servings

Prep time

15

minutes

Cooking time

15

minutes

Cook Mode

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Ingredients

• 2 cups (~225 g.) dry pasta or 4 1/2 cups (~800 g.) of cooked pasta – use short type pasta of your choice e.g., fusilli, farfalle, penne, etc.

• 125-150 g. pizza Mozzarella, cubed

• 125 g. salami of your choice, thinly sliced

• 1 1/2 cups (~300 g.) cherry tomatoes, halved if large

• 1/2 English cucumber, sliced

• 1/2 cup green olives (100 g.), sliced or halved

• 1/4 cup (60 g.) sun-dried tomatoes in oil, drained and sliced

• 1/4 cup (60 g.) sun-dried tomato pesto

• 1 tbsp. (15 ml.) extra virgin olive oil

• 1 tbsp. (15 ml.) balsamic vinegar

• a handful of fresh herbs of your choice (e.g., basil, oregano, parsley)

• freshly ground black pepper

• salt, for pasta water

Directions

• Bring a large pot with well-salted water to a boil. Add the pasta and cook until al dente (check the package for recommended cook time). Drain and rinse well under cold water to stop the cooking process.
• Transfer the pasta to a large bowl. Add the mozzarella, salami, tomatoes, cucumbers, olives, sun-dried tomatoes, herbs, pesto, olive oil, and balsamic vinegar. Season with some black pepper. Mix to coat. Try and add a little salt, if necessary.
• You can serve it right away, but ideally chill it for at least one hour. Keep the leftovers refrigerated for 2-3 days.