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Top-down view of High-Protein Italian Pasta Salad with glossy vinaigrette and fresh parsley garnish.

High-Protein Italian Pasta Salad with Salami and Feta

This High-Protein Italian Pasta Salad features al dente tri-color rotini, savory folded salami, crisp English cucumbers, and tangy feta, all tossed in a glossy golden herb vinaigrette for the ultimate meal prep solution.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Dinner, Lunch, Side Dish
Cuisine: Italian, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 16 oz tri-color rotini pasta 454g
  • 6 oz cured salami 170g, thinly sliced and folded
  • 2 cups cherry tomatoes 300g, halved
  • 1 large English cucumber 300g, diced
  • 1 cup feta cheese 150g, crumbled
  • 1 cup Italian vinaigrette 240ml, golden and translucent
  • 1/2 cup fresh parsley 15g, finely chopped
  • 1 tsp cracked black pepper 2g, freshly cracked

Equipment

  • 1 Large Stockpot For boiling pasta
  • 1 Colander For draining and rinsing
  • 1 Wide Ceramic Bowl For mixing and serving

Method
 

Prepare the Pasta
  1. Bring a large pot of salted water to a boil. Add tri-color rotini and cook for 7-9 minutes until al dente.
  2. Drain the pasta and rinse immediately with cold water to stop the cooking and remove excess starch.
Assemble the Salad
  1. Halve the cherry tomatoes and dice the English cucumber. Fold the salami slices into small circular ribbons.
  2. In a wide ceramic bowl, toss the cooled pasta with the tomatoes, cucumbers, and salami folds.
  3. Pour the golden vinaigrette over the salad and toss gently to coat every spiral. Top with crumbled feta, chopped parsley, and cracked black pepper.

Notes

For the best flavor, allow the salad to sit for 15 minutes before serving.
Use high-quality English cucumbers to avoid excess moisture in the leftovers.