The Best Italian Chopped Summer Pasta Salad Recipe
Servings: 6 -8 as a side dish
This Italian Chopped Summer Pasta Salad is perfect to make-ahead for picnics, potlucks, barbecues or meal-prep. Easily made in 30 minutes!
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Ingredients
For the lemon oregano vinaigrette
- 1/3 cup extra virgin olive oil
- juice from one large lemon (¼ cup lemon juice)
- 1 tbsp red wine vinegar
- 2 garlic cloves minced or pressed
- 2 tsp dried ground oregano
- 1 tsp kosher salt
- ¼ tsp ground pepper
- ¼ tsp chili flakes
For the pasta salad
- 225 g (1/2 lb) short cut pasta, like radiatori, rotini, fusili or farfalle
- 1 cup cubed mozzarella cheese
- 1/2 cup shaved parmesan cheese
- 1 pint cherry or baby tomatoes, halved
- ½ cup thinly sliced red onion
- ½ cup chopped pepperoncini peppers
- ⅓ cup chopped green or black olives
- 90 grams (3 oz) spicy Italian salami, chopped or thinly sliced
- ¼ cup chopped fresh basil
- 2 cups packed fresh arugula
Instructions
- Cook the pasta according to package directions, to al dente. Rinse with cold water and drain well.
- Make the dressing by whisking or shaking in a jar the olive oil, lemon juice, red wine vinegar, minced or pressed garlic, dried oregano, salt, pepper and chili flakes. Set aside.
- Place the cooked pasta in a large mixing bowl. Add the mozzarella cheese, parmesan cheese, baby tomatoes, sliced red onion, pepperoncini peppers, chopped olives, sliced salami and basil. If you're making this ahead of time, leave out the arugula and mix it in just before serving. If serving right away, add in the arugula.
- Drizzle with the lemon oregano vinaigrette and stir until ingredients are well coated.
- Serve cold or at room temperature. The salad will keep in the refrigerator for up to 2 days.
Notes
- Make this ahead of time, up to one day and store in the fridge fully mixed with the dressing.
- This makes a great meal prep salad too!
- If you want to make this vegetarian, omit the salami and use a can of white beans like butter beans or cannellini beans instead.
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