White Bean Salami Pasta Salad | Magnolia Days

White Bean Salami Pasta Salad

A recipe for White Bean Salami Pasta Salad made with white kidney beans (cannellini beans), salami, onion, bell peppers, and an oil and vinegar dressing.
Course Salad
Cuisine American Southern
Prep Time 5 hours 55 minutes
Cook Time 20 minutes
Total Time 6 hours 15 minutes
Author Renee


  • 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


  1. Cook the pasta according to package instructions. Drain, rinse with cold water, and drain again.
  2. While the pasta is cooking, place all remaining ingredients except celery leaves in a large bowl.
  3. Add cooked pasta and stir to combine.
  4. 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.