These salami cups with pasta salad are delicious and easy to make! They are such a fun way to serve individual servings of pasta salad at parties. All your guests will be asking how you made the cups and beg you to make them again and again.
Salami Cups with Pasta Salad
Equipment
- muffin pan
Ingredients
- 1 package salami (thinly sliced) I used Hormel Natural Choice hard salami in the featured pictures here – approximately 4 inches in diameter.
- pasta salad of choice
Pasta Salad Recipe
- 8 ounces rotini pasta
- 1/2 – 3/4 bottle Olive Garden Italian dressing
- 1 can sliced black olives 6.5 ounces
- 1 medium yellow bell pepper, diced
- 1 medium red bell pepper, diced
- 1 medium white or yellow onion, diced
- 1/4 cup banana peppers, diced
- 4 ounces feta cheese, crumbled
- Salad Supreme seasoning to taste
- fresh cracked pepper to taste
- red pepper flakes to taste
Instructions
Pasta Salad Instructions
- Boil rotini until al dente. *I like to rinse my pasta after straining to stop the cooking process. No one likes a soggy pasta salad. 🙂 This is optional.
- Add all remaining ingredients to the cooled rotini, reserving 1 ounce of feta for topping.
- Let pasta salad sit in the fridge for 4 hours or overnight. *Please note: This pasta salad recipe makes much more than needed for the salami cups! You can cut this recipe in half or enjoy the pasta salad throughout the week as leftovers.
Salami Cups
- Preheat oven to 400 degrees.
- Add one slice of salami to each cavity of the muffin pan.
- Bake at 400 degrees for 8-9 minutes.
- Allow to cool for a few minutes, then remove from the pan onto a paper towel to absorb excess grease. The salami will firm and crisp up when it's out of the pan. *Please note: if reusing the same muffin pan to make additional salami cups, make sure to wipe out any grease remaining in the bottom of the muffin pan. If you skip this step, the next batch will not keep it's shape and be soggy.
- Fill cups with pasta salad and top each with feta.
- Enjoy!
Notes
I mentioned this in the recipe above but it’s worth repeating. When purchasing salami, make sure the slices are THIN. Deli or sandwich salami can come thicker, and it just won’t crisp up like thin salami. You will also want to purchase salami that is roughly 4 inches in diameter. These tend to be by the sandwich meat in the grocery store – not in the charcuterie variety pack section of the grocery store. You can also ask your deli to slice the salami thin. It typically comes thicker (such as DiLusso).
You will also want to make sure that you use a standard size muffin pan – not a mini pan. I tried the mini pans, and while they have potential for other recipes, there isn’t enough space in the cup to fill with pasta salad unless you switch your pasta to a much smaller shape.
If you’re looking for more party appetizer recipes, I’ve got you covered! Try my Grinder Parmesan Cups which have a similar theme, except the cups are made from parmesan cheese! Equally delicious to these salami cups with pasta salad!
You can also try my phyllo shell recipes, which are perfectly bite sized and are always a crowd pleaser. These go so fast at parties! I’ll drop a few of my favorite flavor combinations below!
Buffalo Chicken Bites – All the deliciousness of Buffalo chicken in one tasty bite!
Crab Rangoon Bites – If you love crab Rangoon anything, you’ll love these!
Spinach Artichoke Bites – This is the classic that started my obsession with the phyllo shells and the various flavor combinations.
I hope you love these salami cups with pasta salad as much as we do! They are a great way to jazz up your appetizer spread and perfect for happy hour at home, girls night, book club and more!
Thanks for stopping by my corner of the internet!
-The Chic(ish) Chick
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