2medium size broccoli crownstrimmed into small florets, about 4-5 cups worth
1/4medium red onionvery thinly sliced and chopped, about 1/3 cup worth
1 1/2cupsgrape tomatoeshalved
Optional: 1/2 cup sliced black olives
1/4cupolive oil
1/4cupred wine vinegar
6ouncessalamithinly sliced and cut into strips
1/2teaspoonkosher saltadd more to taste
1/2teaspoonfreshly ground black pepper
Instructions
Cook the pasta according to the manufacturer's directions. Drain in a colander and rinse well, until cool. Combine the cooked pasta, broccoli, onion, tomatoes, and olives in a large mixing bowl. Drizzle with oil and vinegar and toss well to coat. Add the salami and toss again.
Sprinkle with salt and pepper, toss again to mix thoroughly. Taste and add more salt, as needed. Serve immediately or refrigerate until ready to serve. This will keep nicely in the refrigerator for 2-3 days. Enjoy!
Notes
I like to use a fairly small pasta for cold salad. I used a multi-colored vegetable radiatori for the salad pictured in the photos. A plain wheat or gluten free pasta works nicely as well. I adore olives in my pasta salads, but we are a house divided, so I left them off this time. If you enjoy olives, I highly recommend adding them.