Italian Chopped Pasta Salad
Italian Chopped Pasta Salad is a bold, flavor-packed cold pasta salad where every ingredient is finely chopped and tossed in zesty Italian dressing for perfect bites every time.
Equipment
- large pot
- colander
- Large Mixing Bowl
- sharp knife
- cutting board
- mixing spoon
Ingredients
- 300 g small pasta (ditalini or elbow), cooked and cooled
- 100 g salami, finely diced
- 100 g pepperoni, finely diced
- 1 cup cherry tomatoes, quartered
- 1 cup cucumber, finely diced
- 1/2 cup Kalamata olives, chopped
- 1/2 cup green olives, chopped
- 1/2 cup roasted red capsicum, diced
- 1/4 cup pepperoncini, sliced
- 1/4 cup red onion, finely diced
- 1/2 cup artichoke hearts, chopped
- 1/3 cup sun-dried tomatoes, chopped
- 150 g fresh mozzarella, finely diced
- 1/4 cup Parmesan, grated
- 1/4 cup fresh basil and parsley, finely chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tbsp Dijon mustard
- 2 cloves garlic, grated
- 1 tsp dried oregano
- 1 tbsp lemon juice
- 1 pinch chili flakes
- 1 tsp sugar
- salt and black pepper to taste
Instructions
- Cook the pasta in salted boiling water until just past al dente. Drain and rinse under cold water until fully cooled.
- In a bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, lemon juice, chili flakes, sugar, salt, and pepper until emulsified.
- Finely chop all ingredients including meats, vegetables, cheese, and herbs into uniform small pieces.
- Lightly salt the diced cucumber and let sit for 5 minutes, then pat dry to remove excess moisture.
- Toss the cooled pasta with a portion of the dressing and let it absorb for a few minutes.
- Add all chopped ingredients to the bowl and pour over more dressing. Toss thoroughly until evenly combined.
- Fold in mozzarella, Parmesan, and fresh herbs gently to distribute evenly.
- Taste and adjust seasoning with salt, pepper, and extra lemon juice if needed.
- Cover and refrigerate for at least 1–2 hours to allow flavors to develop.
- Before serving, toss with remaining dressing, garnish with extra herbs and Parmesan, and serve cold.
Notes
Chop all ingredients to a uniform size for the best texture. Reserve some dressing to refresh before serving. Add grilled chicken for a protein boost or swap meats for roasted vegetables for a lighter version.