Chopped Italian Pasta Salad Recipe – Giadzy

Name: Chopped Italian Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6

You must be signed in as a member to print this content

Look no further for the ultimate go-to pasta salad. Filled to the brim with flavorful antipasti, this is the quintessential chopped Italian cold pasta. The fun of it is that you can really make it your own, too – swap out green olives for black olives, artichokes for roasted peppers and beyond. The secret is in the delicious dressing that lends tons of flavor as this pasta salad sits - and you should let it hangout in the fridge for a few hours for maximum flavor.

Chopped Italian Pasta Salad

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

10 minutes

Ingredients

For the Red Wine Vinaigrette:

1/3 cup red wine vinegar or rosé vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1 1/2 teaspoons dried oregano

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 teaspoon salt
1/4 teaspoon red pepper flakes, optional
2/3 cup extra-virgin olive oil

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.

For the Pasta Salad:

1 pound short pasta, such as Fusilli, cooked, drained and cooled to room temperature

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 pint (2 cups) cherry tomatoes, halved
1 pound assorted salami, such as soppressata, finocchiona or Genovese, cut into ½” cubes
8 ounces mozzarella pearls, drained
1 cup green olives, such as Cerignola, halved and pitted

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 cup artichoke hearts in oil, drained and chopped into bite-sized pieces

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.

Instructions

To a large bowl, add the red wine vinegar, Dijon mustard, honey, oregano, pepper flakes if using, and salt. Whisk together until smooth and combined. Drizzle in the olive oil while whisking to create a creamy vinaigrette.
In the large bowl, toss together the cooked pasta with the cherry tomatoes, salami, mozzarella, green olives, artichokes and fresh basil. Refrigerate covered for at least an hour for ingredients to marinate. Serve cold or room temperature.

Nutrition

Nutrition Serving Size: 6
per serving: Calories; 988

Amount/Serving % Daily Value

Carbs: 66 grams
Protein: 36 grams
Fat: 65 grams
Saturated Fat: 18 grams
Cholestrol: 112 milligrams
Sodium: 2012 milligrams
Fiber: 5 grams
Sugar: 7 grams
Trans Fat: 1 grams

Let’s Cook

Unlock this recipe and more than 1,500 others when you join The Membership

Join Now

1 comment

Maria - Jan 10

★★★★★

★★★★★

I tried this for the first time and followed everything to a T except for basil because I couldn’t find any in the grocery. It is so good!!! I had to use a large rectangular baking dish to accommodate everything. Will definitely be using this recipe regularly.

Please become a member or sign in to your membership to review or comment on recipes.

Chopped Italian Pasta Salad