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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.
Prep Time 5 hours 55 minutes
Cook Time 20 minutes
Total Time 6 hours 15 minutes
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
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Cook the pasta according to package instructions. Drain, rinse with cold water, and drain again.
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While the pasta is cooking, place all remaining ingredients except celery leaves in a large bowl.
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Add cooked pasta and stir to combine.
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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.