This classic Italian Chopped Salad is perfect for a hot summer day. No stove required! I give this salad an update by adding Rotini pasta making this a hybrid pasta salad and tossed salad all in one! The crunchy cucumbers, creamy garbanzo beans and salty salami paired with fresh mozzarella and summertime tomatoes make it a light, yet bountiful salad. Tossed with my extra flavorful homemade herb vinaigrette and you have a winning dish!
Italian Chopped Pasta Salad
This classic Italian chopped salad gets updated by adding Rotini pasta making this a hybid pasta salad and tossed salad all in one!
Ingredients
- 1 head of Romaine lettuce, chopped
- 1 cup cheery tomatoes, quartered
- 1/2 cup Persian cucumbers, quartered
- 1/4-1/2 cup pepperoncini peppers, sliced
- 1/4 cup Kalamata olives, halved
- 1 can garbanzo beans, drained and rinsed
- 1 cup small fresh mozzarella balls (aka Ciliegine)
- 1 cup salami, sliced into strips
- 2 cups cooked Rotini pasta (about 1 1/2 cups uncooked)
Herb Vinaigrette
- Ingredients:
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- 1 garlic clove, minced
- 1 tbsp Red onion or shallot, finely diced
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp dried parsley
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup extra virgin olive oil
Instructions
1. Using a large bowl add all vinaigrette ingredients except oil. Whisk to combine.
2. While whisking, slowly add in oil. Whisk until fully combined.
3. Next add salad ingredients to bowl. Toss until combined and vinaigrette is evenly distributed.
4. Serve and enjoy!
