Tag Archive: salami

Antipasto Pasta



I lb. rigatoni pasta

1/4 lb. ham (chopped)

1/4 lb. salami (chopped)

1/2 cup black olives (pitted and sliced)

1/2 cup red onion (sliced)

1 cup roasted peppers (sliced and chopped)

2 tbs. olive oil

1 tbs. fresh parsley (chopped)

1 tsp. sea salt

1/2 tsp. black pepper

3 tbs. parmigiano reggiano (optional) * Any parmesan cheese is good.


1. Boil pasta to desired taste. Drain well.

2. Add olive oil and stir well.

3. Add all other ingredients, mix well and serve.

*This is delicious warm and also cold.


Salami Omelette

3 eggs
4 slices of salami (thinly sliced)
1/4 cup fresh mozzarella (shredded)
1 tbsp. butter
sea salt and black pepper
*avocado and strawberries for garnish
In a skillet, put butter. Once melted, crack open three eggs and add to the skillet.
Let cook for about 3 minutes.
Add salami and mozzarella on top. Sprinkle a pinch of sea salt and black pepper.
Cook until eggs are firm and mozzarella has melted. (approx. 3-4 minutes)
Slide omelette onto a dish and enjoy.

Penne With Salami and Carrots

1 lb. bow tie pasta (or your favorite pasta)
1 lb. carrots (shredded/grated thin)
1/2 cup sun dried tomatoes in oil (chopped)
1/4 lb. salami (sliced into thin pieces)
3 cloves of garlic (chopped)
3 tbs. olive oil
salt and pepper
1. Boil pasta in water. (Time depends on pasta you use. Do a taste test, to see if done.)
2. In a skillet, add oil and garlic. When garlic browns, add carrots, sun dried tomatoes and salami. Add a pinch of salt and pepper. Cook on a low heat and stir.
3. Drain pasta well. Pour carrot mixture on top. Sprinkle with your favorite parmesan cheese.
Serve hot. Serves 3-4 people.




1 lb. romaine lettuce (washed, drained and chopped)

1/4 lb. salami (sliced thin) cut into pieces

1/4 lb. provolone cheese (sliced thin) cut into pieces

1/2 cup candied pecans

1 cup roasted peppers (sliced)

1 tsp. sea salt

1/2 tsp. black pepper


1. In a large platter, place romaine lettuce.

2. On top, place salami, cheese, pecans and roasted peppers.

3. Sprinkle sea salt and  blackpepper.

*Serve with your favorite Italian or vinaigrette dressing.

Serves 4

Cold Elbow Pasta Antipasto




1 lb. elbow pasta (cooked and drained well)

1 lb piece of salami (cut into mini cubes)

1 pepperoni stick (cut into mini cubes)

1 cup of roasted red peppers (cut into thin slices)

1 lb. piece sharp provolone cheese (cut in to mini cubes)

2 tbsp. fresh parsley (chopped)

3 tbsp. olive oil

2 tbsp. red wine vinegar


1. In a large bowl, put all ingredients. Mix well.

Refrigerate for at least an hour before serving.




4 boneless chicken breasts

8 slices genoa salami

1 cup fresh ricotta cheese

1/4 cup balsamic vinegar

1/2 cup olive oil

2 tsp. sea salt

1 tsp. black pepper


1. In a Ziploc bag, put chicken breasts, vinegar and oil. Let marinate in refrigerator for at least 2 hours.

2. Grill chicken breasts on each side until cooked. Sprinkle with sea salt and pepper. (Cooking time will depend on thickness of chicken.) When chicken is done, remove from grill.

Preheat oven to 400 degrees.

3. Put chicken breasts on a baking pan. Put ricotta cheese,evenly, on each breast. Put 2 pieces of salami on top of each breast. (See photo)

4. Bake in oven for about 10 minutes until cheese is bubbly and salami becomes a little crispy.

Serve hot.

Cold Antipasto Salad




3 boneless/skinless cooked chicken breasts (cut into bite size pieces)

1 lb. salami (chopped)

2 dozen cherry tomatoes (cut in half)

1/2 lb. piece provolone cheese (cut into mini-cubes)

1 red pepper (seeds removed and cut into bite size pieces)

1 green pepper (seeds removed and cut into bite size pieces)


1/2 cup olive oil

1/4 cup balsamic vinegar

3 cloves of garlic (chopped)

1/2 tsp. salt

1/2 tsp. black pepper


1. Put all antipasto ingredients in a bowl.

2. Mix dressing ingredients in a separate bowl.

3. Pour half of the dressing over antipasto salad. Mix together. 

Serve cold. Serves 4.  You can add remaining dressing separately, if guests want more.