Chopped Italian Pasta Salad

20 MINPrep Time

10 MINCook Time

6 to 8Servings

(1)

by Giadzy

Photo Credit: Elizabeth Newman

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.

Bonus: you can use our gluten-free stelline for a celiac-friendly version of this recipe that keeps its amazing texture, even after a few days.

Chopped Italian Pasta Salad

Rated 5.0 stars by 1 users

Servings

6

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
1 teaspoon salt
1/4 teaspoon red pepper flakes, optional
2/3 cup extra-virgin olive oil

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For the Pasta Salad:

1 box short pasta, or Giadzy gluten-free stelline, as pictured

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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
1 cup artichoke hearts in oil, drained and chopped into bite-sized pieces

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.

nut free

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.