Tested till perfect Party Parmesan Pasta Salad
Party Parmesan Pasta Salad
Photography by Matthew Kimura

Party Parmesan Pasta Salad

Try this hearty salad studded with salami, olives, tiny tomatoes, roasted pepper and fresh basil, from the "Going All Out" block party menu in the June issue of Canadian Living.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2004

Recipe4 out of 5 based on 27 ratings.
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  • Portion size 12


    1/4 cup (50 mL) grated Parmesan cheese
    1/4 cup (50 mL) extra-virgin olive_oil
    1/4 cup (50 mL) red_wine_vinegar
    2 tbsp (25 mL) Dijon_mustard
    2 cloves garlic, minced
    1/2 tsp (2 mL) each salt and pepper
    3 oz (90 g) thinly sliced salami
    3/4 cup (175 mL) kalamata_olives, pitted
    2 cups (500 mL) grape or cherry_tomatoes
    6 cups (1.5 L) penne pasta (1-1/2 lb/750 g)
    3/4 cup (175 mL) chopped roasted sweet red pepper
    1/2 cup (125 mL) chopped fresh basil or parsley
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In large bowl, whisk together Parmesan cheese, oil, vinegar, mustard, garlic, salt and pepper; set aside.

Cut salami into thin strips. Chop olives. Cut grape tomatoes in half or cherry tomatoes into quarters.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 10 minutes. Drain, reserving 1/2 cup (125 mL) pasta water. Rinse under cold water; drain well and add to dressing along with reserved pasta water.

Add salami, olives, tomatoes and red pepper; toss to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.) Add basil; toss again.

Nutritional Information Per serving: about

cal 317 pro 10g total fat 11g sat. fat 2g
carb 46g fibre 3g chol 6mg sodium 692mg

% RDI:

calcium 5 iron 14 vit A 6 vit C 32
folate 38
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