Pasta Salad

  • 4 cups dried Vegeroni (spiral) pasta
  • 150g Goose on The Loose salami, chopped
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, chopped
  • 1 cup small bocconcini, halved
  • 1/2 cup kalamata olives, sliced
  • 1/2 cup sun dried tomatoes, chopped
  • 1 cup marinated capsicum, thinly sliced

Italian Dressing (Optional)

  • 3/4 cup olive oil
  • 1/2 cup white wine vinegar
  • 1 1/2 tbs lemon juice (Add more to taste)
  • 2 garlic cloves, crushed
  • 1.5 tsp dried Italian herb mix
  • 1 1/2 tsp white sugar
  • Salt and pepper for seasoning



  1. Cook the pasta according to packet instructions. Drain and set aside to cool.
  2. Combine all of the dressing ingredients into a glass jar and add the lid back on. Shake thoroughly to ensure ingredients mix.
  3. In a large salad bowl, add the pasta and the remaining salad ingredients.
  4. Shake the dressing again and add as much of the dressing to the salad as you wish.
  5. Toss the ingredients together until well combined.
  6. Chill for at least 1 hour before serving. It can be stored up to 4 days.