Chopped Italian Pasta Salad

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This Chopped Italian Pasta Salad is loaded with soft cheese, flavourful salamis, both crunchy, fresh and marinated vegetables, olives and pasta and is swathed in a lemony, herby, garlicky cheesy dressing. Perfect for lunch, brunch or supper and ideal for meal prep, shut your eyes when you are eating this delectable salad and I swear, you will think you are in Italy!

I literally threw the kitchen sink at this salad, so the ingredients list is quite long. However, it is an exceedingly forgiving recipe, so simply add whatever appropriate ingredients you have to hand and enjoy. It is also easy to make vegetarian or vegan. Serve either as a stand alone meal, with some fresh bread, or as an accompaniment to a buffet or barbecue.

How to make Chopped Italian Pasta Salad

Collect all your ingredients together:

For the dressing –

• grated pecorino Romano or parmesan cheese
• garlic, peeled and crushed
• olive oil
• lemon juice
• dried oregano
• chilli flakes
• runny honey
• fine salt
• freshly ground black pepper

For the salad –

• orecchiette pasta, or your pasta of choice
• radicchio, stem removed and shredded
• Milano salami and mortadella, chopped
• small balls mozzarella – halved
• red, yellow and green peppers – stems and seeds removed and chopped
• cherry tomatoes, halved. I used piccobella and sugarbelle
• cucumber – cubed
• pitted Italian olives – I used green and black
• red onion, peeled and finely sliced
• antipasti chargrilled artichokes – halved or quartered depending on size
• antipasti pepperoncini, from a jar, sliced
• fresh parsley – chopped
• fresh basil leaves – shredded

How to make this fabulous salad:

First make the dressing –

1. Finely grate the cheese and peel and crush the garlic. Add to a jug or jar with all the remaining dressing ingredients.
2. Thoroughly combine by either stirring well or shake in a jar with a lid.

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Then make the salad –

1. First, cook your chosen pasta in plenty of salted, boiling water according to packet instructions. Drain well and add 3 tablespoons of dressing. Stir well and set aside to cool.
2. Prepare all the remaining ingredients –
   • radicchio, stem removed and shredded
   • Milano salami and mortadella, chopped
   • small balls mozzarella – halved
   • red, yellow and green peppers – stems and seeds removed and chopped
   • cherry tomatoes, halved. I used piccobella and sugarbelle
   • cucumber – cubed
   • pitted Italian olives – I used green and black
   • red onion, peeled and finely sliced
   • antipasti chargrilled artichokes – halved or quartered depending on size
   • antipasti pepperoncini, from a jar, sliced
   • fresh parsley – chopped
   • fresh basil leaves – shredded
3. Place all the ingredients, apart from the basil, in a serving bowl.
4. Pour over the majority of the dressing and toss well. Everything should be covered in a thin coating of dressing. If necessary, add some more. Sprinkle with the basil leaves and serve.

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Made this recipe?

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