Italian Chopped Pasta Salad
Packed with vibrant crisp vegetables and delicious briny flavor, this Italian pasta salad only takes 30 minutes to make and holds up for several days. Perfect to prep for healthy lunches or gatherings! (vegan + gluten-free)
If I can convince to try one recipe from my site, please let this Italian pasta salad be it. There is just so much goodness packed into each bite!
We’re talking crunchy romaine, bitter radicchio, tangy olives, crisp bell peppers, juicy tomatoes, red onion, smoked provolone cheese, and nutty chickpeas all tossed in a dijon vinaigrette. Yum, yum and more YUM.
Sorry, can you tell I’m excited?
Italian Chopped Pasta Salad Ingredients
- Romaine & Radichio– These two make the perfect base for this pasta salad thanks to the crunchy texture and subtle bitter flavor. For best results, I don’t recommend any substitutes here.
- Bell Pepper– I love red bell pepper for it’s mild sweetness but any color works.
- Red Onion– Be sure to stick with red onion here as they are sweeter and more mild.
- Tomatoes– Cherry or grape tomatoes work best.
- Olives– I like to use Kalamata olives but feel free to switch it up, if you prefer.
- Pepperoncini- Pepperoncinis are tangy and slightly spicy. If you don’t like spice, banana peppers make a good swap here.
- Garbanzo Beans– Chickpeas are ideal for their firm texture but you could also use white beans in a pinch.
- Cheese– To keep the recipe vegan, I like to use Violife’s smoked provolone.
- Extra Virgin Olive Oil– A good quality extra virgin olive oil is not only healthier but will taste better.
- Red Wine Vinegar– Red wine vinegar has more depth than white wine vinegar. However, you can use white vinegar if that’s what you have on hand.
- Dijon Mustard– For more savory tang in the dressing.
- Dried Oregano, Garlic Powder and Italian Seasoning– This blend of seasonings makes for the perfect dressing combination.
- Salt & Pepper– Add as much as you prefer.
How to Make Italian Chopped Pasta Salad
- Cook the pasta as directed, just until tender. Rinse thoroughly with cold water to stop the cooking process.
- While the pasta is cooking, whisk together the ingredients for the dressing and chop all the veggies.
- Add the vegetables and cooked pasta to a large bowl then toss with dressing.
- Serve over top chopped romaine and radicchio. Toss until everything is evenly coated.
- Serve immediately or store sealed in the refrigerator for up to 3 days.
Don’t Forget to Rinse Your Chickpeas!
While it might seem unnecessary to rinse your beans, doing so helps remove excess sodium and makes them easier to digest. When you rinse them you’ll notice a soapy looking liquid start to bubble up which is due to the saponins from the legumes. These bioactive compounds can inhibit digestive enzymes. So be sure to give them a good rinse before adding to the recipe!
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Want More Protein?
To amp up the protein, you can add chopped vegan slices such as Plant Provisions or Field Roast’s vegan pepperoni (which is not gluten-free, unfortunately).
I’ve also made a version of my tofu bacon with added dried oregano and Italian seasoning. Just chop it up and add it to the salad to make each serving of the pasta salad pack 36 grams of protein!
More Refreshing Salads for Summer
Italian Chopped Pasta Salad
Ingredients
For the Chopped Salad
- 6 ounces (170 g) romaine lettuce, chopped
- 6 ounces (170 g) raddichio, chopped
- ¾ cup (100 g) cherry tomatoes, halved
- ¾ cup (100 g) red onion, finely chopped
- ½ cup (75 g) red bell pepper, cored and finely chopped
- ½ cup (60 g) Kalamata olives, halved
- ¼ cup (30 g) pepperoncini peppers, thinly sliced
- 1 15-ounce (425 g) can chickpeas, drained and rinsed
- 8 ounces (340 g) fusilli pasta, or similar pasta
- 3 slices (36 g) smoked provolone cheese, cut into 1-inch squares
For the Dressing
- ¼ cup (54 g) extra virgin olive oil
- ¼ cup (60 g) red wine vinegar
- 1 tablespoon (15 g) dijon mustard
- 1 teaspoon (2 g) Italian seasoning
- 1 teaspoon (2 g) dried oregano
- 1 teaspoon (3 g) garlic powder
- ½ teaspoon (3 g) salt & pepper, more/less, to taste
Instructions
- Fill a large pot with salted water. Bring to a boil. Add pasta and cook as directed, just until tender. Strain and rinse with cold water, to stop the cooking process. Set aside.
- Combine the ingredients for the dressing in a small bowl. Whisk until smooth.
- In a large bowl, add the tomatoes, red onion, bell pepper, olives, pepperoncini peppers, chickpeas and cooked pasta. Pour dressing over top. Stir to combine.
- In a separate large bowl, add the chopped romaine and radicchio. Transfer the dressed vegetables and pasta to the bowl, on top of the lettuce. Toss until combined. *see notes for prep ahead tip
- Serve immediately and enjoy!
