Description
A 25-minute room-temperature meal prep combining spiral pasta, halal salami or plant-based alternative, fresh bocconcini, and vibrant vegetables with a homemade Italian dressing for optimal freshness and flavor the next day.
Ingredients
300g (10 oz) spiral pasta
180g (6 oz) halal-certified salami or plant-based salami alternative, cut into 1-inch batons
200g (7 oz) baby bocconcini, halved
1 red bell pepper, cut into strips
250g (8 oz) whole olives
2 cups cherry tomatoes, halved
1 cup fresh basil leaves, tightly packed
Homemade Italian Dressing:
1/2 cup extra virgin olive oil
1/4 cup white vinegar (non-alcoholic alternative to wine vinegar)
1 1/2 tablespoons freshly grated parmesan cheese
1 tablespoon sugar
1 large garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried parsley
1/2 teaspoon dried chilli flakes (optional)
3/4 teaspoon salt
1/2 teaspoon black pepper
Instructions
Prepare the Italian dressing by combining all dressing ingredients in a jar and shaking vigorously.
Bring a large pot of salted water to a boil and cook pasta until al dente, then drain and rinse with cold water to firm the texture.
Meanwhile, chop vegetables and cut salami into 1-inch pieces.
Toss cooled pasta with dressing, then add salami, bocconcini, vegetables, and olives.
Refrigerate for at least 4 hours before serving.
Notes
Use fresh parmesan in the dressing for emulsification; pre-grated parmesan can be sprinkled over the finished salad.
Whole olives are preferred for juiciness, but sliced olives work if needed.
For vegetarian/halal options, substitute salami with roasted eggplant or zucchini slices.
Store in an airtight container for up to 2 days; dressing firms pasta further overnight.
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Cold Prep with Cooking
- Cuisine: Italian