Everything I love about a charcuterie board, tossed into a pasta salad.
If there are two things I know well, it’s charcuterie and putting together something good to eat for a crowd. So naturally, eventually the two had to meet.
This Charcuterie Board Pasta Salad is loaded with salty Castelvetrano olives, salami, two kinds of tomatoes, pepperoncini, fresh basil, Parmesan and creamy dill Havarti, then tossed in a homemade tahini balsamic dressing.
It’s salty, creamy, tangy and fresh all at once — basically all the things I’m looking for when I build a really good grazing board.
And possibly the best part? This is one of those recipes where the measurements don’t need to be precious. Add more cheese. Throw in extra olives. Use what you have. A charcuterie board is never exactly the same twice, and your pasta salad doesn’t have to be either.
Why This Pasta Salad Works
The secret is treating the bowl the same way I would treat a charcuterie board: you want a little bit of everything in every bite.
There’s richness from the salami and cheese, acidity from the pepperoncini and tomatoes, saltiness from the olives, freshness from the basil, and a creamy, slightly sweet dressing to bring everything together.
It's hearty enough to eat for lunch but still works perfectly as a side dish for a summer cookout, boat day or dinner with friends.
For the Pasta Salad
1 lb small pasta noodles
½–1 cup Castelvetrano olives, chopped
⅓ cup sun-dried tomatoes, chopped
½ cup fresh tomatoes, chopped
½ cup pepperoncini, chopped
8 oz salami, chopped
¼ cup fresh basil, chopped
8 oz shaved Parmesan
8 oz creamy dill Havarti, cubed
A note from me: Be as generous as you want with the add-ins! I tend to measure charcuterie ingredients with my heart, and this recipe is very forgiving.
Creamy Tahini Balsamic Dressing
½ cup olive oil
¼ cup balsamic vinegar
2 tbsp fresh lemon juice
2 tbsp tahini
2 tsp honey
2 cloves garlic, minced
1 shallot, finely chopped
Dried oregano, to taste
Salt and freshly cracked black pepper, to taste
Chili flakes, to taste
How to Make Charcuterie Board Pasta Salad
-
Cook the pasta.
Cook 1 lb of pasta according to the package directions until al dente. Drain and allow it to cool completely. -
Prep your add-ins.
While the pasta cooks, chop the Castelvetrano olives, sun-dried tomatoes, fresh tomatoes, pepperoncini, salami, basil and Havarti. -
Make the dressing.
Whisk together the olive oil, balsamic vinegar, lemon juice, tahini, honey, minced garlic and finely chopped shallot. Season with dried oregano, salt, freshly cracked black pepper and chili flakes to taste. -
Build the pasta salad.
Add the cooled pasta to a large bowl with the olives, tomatoes, pepperoncini, salami, basil and Havarti. -
Dress and toss.
Pour the creamy balsamic tahini dressing over the pasta salad and toss until everything is evenly coated. -
Finish with Parmesan.
Gently fold in the shaved Parmesan, saving a little for the top. Finish with extra fresh basil, Parmesan and freshly cracked pepper. -
Serve or chill.
Serve immediately or refrigerate until you're ready to eat. If making it ahead, save a little dressing, Parmesan and basil to toss in right before serving.
Make It Your Own
This is where the charcuterie-board mentality really comes into play.
Don't have dill Havarti? Use another creamy cheese you love. Want more olives? Add them. Have prosciutto or soppressata that needs to be used? Throw it in.
You could even add artichoke hearts, roasted red peppers or whatever else you'd normally reach for when you're building a board.
The goal isn't to follow the add-ins perfectly. The goal is to get something salty, creamy, acidic and fresh into every bite.
Make It Ahead
This is also a great recipe to make ahead for entertaining. I actually like giving it some time in the refrigerator so all of those flavors can come together.
If you're making it ahead, I would save a little dressing, Parmesan and fresh basil to toss in right before serving. That way you can freshen everything back up after it's been sitting in the fridge.
use disposable deli containers for boat and beach days
What to Serve With It
Honestly, this can stand on its own for lunch, but for entertaining I'd put it out alongside grilled chicken, steak or burgers and let everyone help themselves.
It would also be SO good packed for a boat day or brought to a summer potluck because you get the fun of a charcuterie board without having to actually assemble one on-site.
The Recipe to Save This Summer
If you love a loaded pasta salad, this is the one.
It's easy, endlessly customizable, packed with everything I already love putting on a grazing board, and substantial enough that you'll actually want to eat the leftovers for lunch the next day.
Save this Charcuterie Board Pasta Salad for your next summer dinner, cookout or weekend with friends.