Italian Chopped Pasta Salad
This Italian Chopped Pasta Salad is a bold, flavor-packed cold pasta salad where every ingredient is finely chopped to match the pasta, ensuring perfect flavor in every bite. Tossed in a vibrant homemade Italian dressing with salami, vegetables, olives, and cheese, it is ideal for meal prep, potlucks, and summer gatherings.
Calories: 420kcal
Equipment
- large pot
- colander
- large mixing bowl
- sharp knife
- cutting board
- jar or whisk bowl
Ingredients
- 300 g ditalini or small pasta
- 150 g Genoa salami, finely chopped
- 1 cup Kalamata olives, chopped
- 200 g cherry tomatoes, quartered
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 0.5 English cucumber, finely diced
- 0.25 red onion, finely diced
- 6-8 pepperoncini, finely chopped
- 100 g Provolone cheese, small cubes
- 0.33 cup red wine vinegar
- 0.5 cup extra virgin olive oil
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 0.5 tsp dried basil
- 0.25 tsp red pepper flakes
- 0.5 tsp sugar
- salt and black pepper to taste
- fresh parsley, chopped
- fresh basil, chopped
- Parmesan cheese, grated
Instructions
- In a bowl or jar, whisk together red wine vinegar, olive oil, Dijon mustard, garlic, oregano, basil, red pepper flakes, sugar, salt, and pepper until emulsified. Reserve some for later.
- Cook the pasta in salted boiling water until al dente according to package instructions.
- Drain and rinse the pasta under cold water until fully cooled. Let it drain thoroughly.
- Finely chop all ingredients including salami, olives, vegetables, and cheese to a uniform small size.
- In a large bowl, combine the pasta with all chopped ingredients and toss gently.
- Add most of the dressing and toss thoroughly to coat everything evenly.
- Cover and refrigerate for at least 1 to 2 hours to allow flavors to develop.
- Before serving, add reserved dressing, fresh herbs, and Parmesan. Toss and adjust seasoning.
Notes
For best results, chop all ingredients uniformly to match the pasta size. Reserve extra dressing for serving as the salad absorbs it over time. Chill at least 1–2 hours before serving, or overnight for deeper flavor. Add chicken for a complete meal or adjust dressing acidity for a lighter version.