Chopped Italian Pasta Salad
Chopped Italian Pasta Salad
Ingredients
For the Salad
- 1 pound rotini pasta
- 2 romaine lettuce, medium heads, chopped
- 2 ounces pepperoni, chopped
- 8 ounces provolone cheese, chopped
- 5 ounces salami, chopped
- 5 ounces ham, chopped
- 5 ounces turkey, chopped
- 1 red onion, diced
- 1/2 cup pepperoncinis, sliced
- 1/2 cup Kalamata olives
- 1 cup grape tomatoes, sliced in half
- as much as you want Parmigiano Reggiano
- to taste salt
- to taste pepper
For the Dressing
- 1/2 cup mayo
- 1 tablespoon Dijon mustard
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon balsamic glaze
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1 garlic clove, grated
Instructions
- 1
Boil the rotini pasta in salted water according to package directions until al dente. Once cooked, drain the pasta and rinse thoroughly with cold water to stop the cooking process and cool it down. Set aside.
⏱️ 10 min
- 2
In a medium bowl, combine the mayo, Dijon mustard, red wine vinegar, olive oil, balsamic glaze, Italian seasoning, red pepper flakes, kosher salt, and grated garlic. Whisk until the dressing is smooth and well combined.
⏱️ 5 min
- 3
In a large mixing bowl, add the chopped romaine lettuce, chopped pepperoni, chopped provolone cheese, chopped salami, chopped ham, chopped turkey, and diced red onion.
⏱️ 5 min
- 4
Add the cooled rotini pasta to the large bowl with the other salad ingredients. Then, add the sliced pepperoncinis, Kalamata olives, and grape tomatoes (sliced in half).
⏱️ 5 min
- 5
Pour the prepared dressing over the top of all the salad ingredients in the large bowl.
⏱️ 1 min
- 6
Mix everything thoroughly until all ingredients are fully incorporated and evenly coated with the dressing.
⏱️ 3 min
- 7
Add Parmigiano Reggiano cheese as desired. Mix one last time. Taste the salad and adjust with additional salt and pepper as needed before serving.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Chopped Italian Pasta Salad
For the Salad
- 1 pound rotini pasta
- 2 romaine lettuce, medium heads, chopped
- 2 ounces pepperoni, chopped
- 8 ounces provolone cheese, chopped
- 5 ounces salami, chopped
- 5 ounces ham, chopped
- 5 ounces turkey, chopped
- 1 red onion, diced
- 1/2 cup pepperoncinis, sliced
- 1/2 cup Kalamata olives
- 1 cup grape tomatoes, sliced in half
- as much as you want Parmigiano Reggiano
- to taste salt
- to taste pepper
For the Dressing
- 1/2 cup mayo
- 1 tablespoon Dijon mustard
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon balsamic glaze
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1 garlic clove, grated
Instructions
- 1
Boil the rotini pasta in salted water according to package directions until al dente. Once cooked, drain the pasta and rinse thoroughly with cold water to stop the cooking process and cool it down. Set aside.
⏱️ 10 min - 2
In a medium bowl, combine the mayo, Dijon mustard, red wine vinegar, olive oil, balsamic glaze, Italian seasoning, red pepper flakes, kosher salt, and grated garlic. Whisk until the dressing is smooth and well combined.
⏱️ 5 min - 3
In a large mixing bowl, add the chopped romaine lettuce, chopped pepperoni, chopped provolone cheese, chopped salami, chopped ham, chopped turkey, and diced red onion.
⏱️ 5 min - 4
Add the cooled rotini pasta to the large bowl with the other salad ingredients. Then, add the sliced pepperoncinis, Kalamata olives, and grape tomatoes (sliced in half).
⏱️ 5 min - 5
Pour the prepared dressing over the top of all the salad ingredients in the large bowl.
⏱️ 1 min - 6
Mix everything thoroughly until all ingredients are fully incorporated and evenly coated with the dressing.
⏱️ 3 min - 7
Add Parmigiano Reggiano cheese as desired. Mix one last time. Taste the salad and adjust with additional salt and pepper as needed before serving.
⏱️ 6 min