- 8 ounces penne
- 2 ounces thinly sliced salami, cut into bite-size pieces
- 4 stalks celery, thinly sliced, plus any leaves
- 3 tablespoons olive oil
- kosher salt and black pepper
- Cook the pasta according to the package directions. Rinse under cool water and drain.
- In a large bowl, toss the pasta, salami, and celery slices and leaves with the oil, ¾ teaspoon salt, and ¼ teaspoon pepper.