There it was in the pantry. A half bag of pasta was nestled between rice and beans. Sure dried pasta lasts a while however it seemed to be calling out to me. It was a bag I found at one of those clearance stores. The pretty pattern and shape caught my attention. Then I realized I had some food in the fridge that needed to be used right away. Another clean out led to making using of it all in White Bean Salami Pasta Salad.
Thoughts of going to Germany is what made me buy the salami. It was that and a conversation on twitter about school lunches. Way back when I was a kid, my lunchbox had almost the same thing in it every day. A sandwich made of German brown bread, butter, salami, and cheddar cheese. There was also a bag of Fritos, a Little Debbie snack cake, and a thermos filled with Coca-Cola. So what does that have to do with the pasta salad? Not much except that was the reason I had a big pack of salami in the fridge.
Pretty baby bell peppers were in the fridge too. I didn’t use all of them with the Pimento Cheese Stuffed Peppers. Celery and onion are always on hand and so are canned beans. Throwing them all together with a simple oil and vinegar dressing was the thing to do. How did it turn out? Better than I imagined. It was another one of those times I stood in the kitchen and shoveled spoonfuls of it in my face after taking photos. While I was chowing, I was thinking of how great it would be to take it to pot lucks, picnics, or other gatherings.
What do you make when it is time to clean out the fridge or pantry? I’ve done quiches, frittatas and these tasty Ham, Turkey, and Cheddar Turnovers. Only thing about cleaning out is that it turns into a time to re-stock. What to do with all those new fresh ingredients? We will see. Stay tuned…
White Bean Salami Pasta Salad
Ingredients
- 8 ounces uncooked short pasta
- 1 can cannellini/white kidney beans 15.5 ounces, rinsed and drained
- 1/2 cup chopped celery
- 1/2 cup chopped bell pepper
- 1/2 cup chopped red onion
- 3 ounces sliced salami cut into pieces
- 1/4 cup red wine vinegar
- 1/4 cup vegetable or canola oil*
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- Celery leaves optional
Instructions
-
Cook the pasta according to package instructions. Drain, rinse with cold water, and drain again.
-
While the pasta is cooking, place all remaining ingredients except celery leaves in a large bowl.
-
Add cooked pasta and stir to combine.
-
Chill for 6 hours or overnight. Garnish with celery leaves before serving if desired.
Recipe Notes
*If you substitute the oil, be sure to use one that will not solidify when chilled.
Get the best Southern food, wine, and gardening tips!
Subscribe to get our latest content by email.
Bobbi's Kozy Kitchen says
Oh WOW Renee, that looks so good. I want it right now and it is breakfast time!
Renee says
I could see having it for breakfast. Salami is good any time of the day.
mimi says
Nice salad! I love pasta and beans together, but I’ve always had them hot. I can’t wait to make this. thanks!
Renee says
I like cold pasta salads more in the summer. It’s a great way to have a meal without heating up the kitchen and cool down some too.
Thalia @ butter and brioche says
What a delicious pasta salad! Loving all the vibrant colours and fresh flavours going on.. definitely need to recreate the recipe!
Renee says
Thank you Thalia
Ethel @eatingininstead says
Yum! I need to try this! Looks like it makes for perfect leftovers for lunch too!
Renee says
It sure does! I had it for lunch for a few days.
Stacy says
Pasta salad is perfect for a good clean out! I tend to make quiche or omelets with all my leftover bits and pieces. Or a stir-fry. I love the flavors and especially the added protein from the white beans, Renee.
Renee says
Now you have me craving an omelette. I haven’t had one in a while.