This hearty salad makes a great lunch on a bed of greens and is also a wonderful addition to a buffet or antipasti spread. Try to make this salad only a few hours ahead or the cucumbers and tomatoes will release too much water into the dressing.
Ingredients
- Kosher salt
- 3 cups elbow macaroni (about 12 ounces)
- ½ cup plus 2 tablespoons extra-virgin olive oil
- 1 cup halved cherry tomatoes
- 1 cup diced English or Persian cucumbers
- 1 cup crumbled feta cheese
- ½ cup pitted and chopped Niçoise olives
- ½ cup diced salami
- ½ cup chopped roasted red peppers
- ¼ cup diced red onion
- ¼ cup chopped fresh Italian parsley
- ⅓ cup red wine vinegar
How to Make It
- Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package directions until al dente. Drain, rinse, and pat dry on a sheet pan lined with a kitchen towel. Toss with 2 tablespoons of the oil in a large serving bowl.
- Add the tomatoes, cucumbers, cheese, olives, salami, peppers, onion, and parsley. Season with salt and toss to combine. In a small bowl, whisk together the vinegar and remaining ½ cup oil. Pour over the salad and toss well. Adjust the seasoning if need be. This salad is best if allowed to sit at room temperature for about 30 minutes before serving.