Italian Chopped Pasta Salad

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Packed with vibrant crisp vegetables and delicious briny flavor, this Italian pasta salad is the perfect summertime meal. It holds up up for several days, making it great to prep for healthy lunches or gatherings! (vegan + gluten-free)

Prep Time20

Cook Time10

Total Time30

Course: lunch, Salad, Side Dish

Cuisine: Italian

Servings: servings

Calories: 561kcal

Author: Sarah Rotavera

Ingredients

For the Chopped Salad

6 ounces romaine lettuce chopped
6 ounces raddichio chopped
¾ cup cherry tomatoes halved
¾ cup red onion finely chopped
½ cup red bell pepper cored and finely chopped
½ cup Kalamata olives halved
¼ cup pepperoncini peppers thinly sliced
1 15-ounce can chickpeas drained and rinsed
8 ounces fusilli pasta or similar pasta
3 slices smoked provolone cheese cut into 1-inch squares

For the Dressing

¼ cup extra virgin olive oil
¼ cup red wine vinegar
1 tablespoon dijon mustard
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon salt & pepper more/less, to taste

US Customary - Metric

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!

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.

For more protein, I recommend prepping a batch of my tofu bacon and chopping it up to throw in the pasta salad. I just add a teaspoon of dried oregano and Italian seasoning in the marinade to make it taste more like salami. You can also buy vegan slices or pepperoni for a more convenient option.

*If you are prepping the salad in advance, I recommend storing the lettuce separate until ready to serve. If you are making individual portions for the week, put the lettuce on the bottom of each container and add the veggies and pasta on top. Seal and refrigerate for 3-5 days.

Nutrition