Pasta With Tomatoes, Salami and Smoked Mozzarella

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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 4 servings
  • Nutrition Info
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1 1/2 pounds assorted heirloom tomatoes (3 to 4), cored and chopped

3 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar 

Kosher salt and freshly ground pepper

12 ounces campanelle or penne pasta

2 ounces deli-sliced salami, chopped

4 ounces smoked mozzarella, diced

1/2 cup fresh basil, torn

2 tablespoons chopped fresh parsley


  1. Toss the tomatoes in a large bowl with 2 tablespoons olive oil, the vinegar and a large pinch each of salt and pepper; set aside to marinate.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Add the warm pasta to the tomatoes along with the salami and 1/4 cup of the reserved cooking water; stir to combine.
  3. Add the remaining 1 tablespoon olive oil, the mozzarella, basil and parsley to the pasta; toss until combined and slightly saucy. Add the remaining reserved cooking water as needed to loosen, 1 tablespoon at a time. Season with salt and pepper.