Chopped Italian Pasta Salad
Chopped Italian pasta salad loaded with three meats, two cheeses, crunchy romaine, and a creamy Italian dressing — the ultimate make-ahead potluck side.
Servings: 8 servings
Ingredients
Salad
- 1 lb short pasta (rotini, fusilli, or cavatappi)
- 2 tablespoon kosher salt for pasta water
- 3 cups romaine lettuce chopped
- 4 oz pepperoni chopped
- 4 oz salami chopped
- 3 oz deli ham chopped
- 4 oz sharp cheddar diced
- 6 oz mozzarella fresh pearls + diced sliced mozzarella
- ½ cup red onion finely chopped
- ¼ cup sun-dried tomatoes chopped
- ½ cup pepperoncini chopped
- 1 cup cherry tomatoes halved
Creamy Italian Dressing
- ½ cup mayo
- 1 tablespoon Dijon mustard
- 3 tablespoon red wine vinegar
- 3 tablespoon olive oil
- 1 tablespoon balsamic glaze
- 1 tablespoon Italian seasoning
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- 1 clove garlic grated
- 1 tablespoon Make It Happen AP Seasoning optional
Instructions
- Boil pasta in well-salted water to just al dente. Drain, rinse cold, and toss with a little olive oil.
- Chop all meats, cheeses, romaine, red onion, sun-dried tomatoes, and pepperoncini into uniform bite-size pieces. Halve the cherry tomatoes and mozzarella pearls.
- Whisk all dressing ingredients until smooth and emulsified. Taste and adjust.
- Combine pasta, meats, cheeses, and vegetables in a large bowl. Add three-quarters of the dressing and fold to coat; add more as needed.
- Cover and chill at least 1 hour. Toss again, adjust seasoning, and add a splash more dressing before serving. Serve cold.
Notes
- Storage: Keep airtight in the fridge up to 4 days.
- Storage: Refresh dry leftovers with a splash of red wine vinegar, olive oil, and a pinch of salt.
- Substitution: Swap cheddar for provolone for a classic Italian-sub flavor.
- Substitution: Use banana peppers or giardiniera if you don’t have pepperoncini.
- Make-ahead: Assemble up to 24 hours in advance; reserve a few tablespoons of dressing to toss in right before serving.
Nutrition
Calories: 430kcal
