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Chopped Italian Pasta Salad

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When it comes to summer fun, outdoor BBQs, and gatherings, I always aim to bring a dish that’s not only delicious but also easy to make and a hit with everyone. My Chopped Italian Pasta Salad recipe fits the bill perfectly.

Chopped Italian Pasta Salad recipe.

This fantastic summer side dish combines the flavors of a chopped Italian slider recipe with the ease of a hearty pasta salad.

While I love classics like a great tuna pasta salad recip, the best part of making this is that its a change from the same old flavors that are typically served at a potluck or summer pool party. Let me show you how to make one of our personal family favorites that’s going to be easy, simple, and matches hamburgers, ribs, and chicken with ease.

Italian Salad Ingredients

Fresh Produce:

  • 1 small head of romaine lettuce, chopped
  • 6 slices fresh tomato
  • Banana pepper rings, to taste
  • Thinly sliced red onions, to taste

Deli Meats and Cheese:

  • 12 slices pepperoni
  • 6 slices salami
  • 6 slices deli ham
  • 6 slices provolone cheese

Pasta:

  • 12 ounces rotini pasta, cooked and rinsed with cold water

Dressing:

  • 1/2 cup mayonnaise
  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 2 tablespoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
layer and chop all vegetables on a cutting board.

How to make Chopped Italian Pasta Salad

Prepare the Ingredients: Start by chopping the romaine lettuce, tomatoes, banana pepper rings, and red onions. I like to keep the pieces bite-sized.

You do not have to stack them the way I did (cutting separate is fine) but this method does chop almost everything at once. Just make sure to chop salad first, then add rest of ingredients and cut down to size.

Ingredients for Italian Pasta Salad..
Italian Chopped Salad recipe.

Cook the Pasta: Cook 12 ounces of rotini pasta according to the package instructions. Once cooked, rinse the al dente pasta with cold water to stop the cooking process and cool the pasta down.

cool down rotini pasta salad.

Combine the Dressing: There are two ways to handle this – either add in all dressing ingredients into the chopped vegetable bowl and mix well OR make the dressing first and then add.

If you choose to make dressing separately, in a bowl whisk together 1/2 cup of mayonnaise, 1/3 cup of olive oil, 1/3 cup of red wine vinegar, and 2 tablespoons of Italian seasoning.

Add 1 teaspoon of salt and 1/2 teaspoon of ground black pepper. Mix.

Oil and vinegar dressing into Italian chopped salad recipe.

In a large mixing bowl, combine the chopped vegetables, deli meats, and cheese. Add the cooked rotini pasta and pour the dressing over the top. Toss everything together until evenly coated.

Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to combine together.

pasta salad with Italian Chopped Slider Ingredients.

Frequently Asked Questions

What are other ingredients that would go great in Chopped Italian Pasta Salad?

I love adding black olives, artichoke hearts, or even some sun-dried tomatoes for extra flavor. Fresh basil (not dried) or parsley are also good choices.

What type of pastas work best for this recipe?

Rotini is my go-to because it holds the dressing well, but penne, farfalle, or even elbow macaroni can work just as nicely.

The only thing you have to really be sure of is how the shape and size of the pasta may change the amount of veggies, meat, and dressing is needed. Just play around to find the perfect combo.

Can you make Italian pasta salad the night before?

Absolutely! In fact, making it the night before allows the flavors to develop even more, making it taste even better the next day. This is typically the same for macaroni salad recipes and potato salad recipes too.

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Chopped Italian Pasta Salad


Prep Time 20 minutes
Cook Time 15 minutes
This Chopped Italian Pasta Salad recipe is a perfect summer side dish. Made with fresh vegetables, deli meats, and a tangy dressing, it's ideal for BBQs and gatherings and a great variation to a delicious Italian Slider.

Equipment

  • Mixing Bowls

Ingredients
 

Vegetables

  • 1 small head of romaine lettuce chopped
  • 6 slices fresh tomato
  • Banana pepper rings to taste
  • Thinly sliced red onions to taste

Deli Meats and Cheese:

  • 12 slices pepperoni
  • 6 slices salami
  • 6 slices deli ham
  • 6 slices provolone cheese

Pasta:

  • 12 ounces rotini pasta cooked and rinsed with cold water

Dressing:

  • 1/2 cup mayonnaise
  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 2 tablespoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions

  • Start by chopping the romaine lettuce, tomatoes, banana pepper rings, and red onions into bite-sized pieces. Cook the rotini pasta according to the package instructions, then rinse it with cold water to stop the cooking. Drain the pasta very well.
  • In a small bowl, whisk together the mayonnaise, olive oil, red wine vinegar, Italian seasoning, salt, and black pepper until well combined.
  • In a large mixing bowl, combine the chopped vegetables, deli meats, and cheese. Add the cooked rotini pasta and pour the dressing over the top. Toss everything together until evenly coated.
  • Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to combine. Serve cold and enjoy!

Notes

Tip: Double the amount of meat, cheese, and veggies (which may need more dressing) but not the pasta. This will make it more colorful and put the flavor on the extras and not just the rotini. 

Nutrition

Serving: 1cup | Calories: 186kcal

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.

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