Hearty and Zesty Italian Chopped Salad with Pasta
Welcome back to the kitchen, where we’re about to embark on a culinary journey to create a mouthwatering Italian Chopped Salad with Pasta. This recipe combines a medley of fresh and flavorful ingredients, creating a perfect harmony of textures and tastes. Whether you’re looking for an easy weeknight dinner, a satisfying side salad, or a delicious addition to your next social gathering, this Italian chopped salad with pasta is sure to become a new favorite.
Ingredients
For the Salad:
- 1 cup broccoli florets, chopped into small pieces
- 1 cup cauliflower florets, chopped into small pieces
- 1/2 red onion, finely diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved (or grape tomatoes)
- 1 cup salami, thinly sliced
- 1 cup pepperoni, sliced
- 1 cup fresh mozzarella balls (fresh mozzarella cheese diced into smaller pieces)
- 1 cup chickpea pasta, cooked and cooled
I highly recommend using a chopper for this salad because it makes it so much easier to get perfectly diced veggies.
For the Dressing:
- 1/2 cup Olive Garden Italian dressing (or homemade Italian salad dressing)
Optional Toppings:
- Grated Parmesan cheese
- Sun-dried tomatoes
- Artichoke hearts
- Black olives
- Pepperoncini peppers
- Kalamata olives
- Gorgonzola cheese
- Red bell peppers
- Green onions
Instructions
- Prepare the Chickpea Pasta:
- Cook the chickpea pasta according to the package instructions.
- Drain the pasta and rinse it under cold water to stop the cooking process.
- Set aside to cool to room temperature.
- Chop and Assemble the Salad:
- In a large bowl, combine the chopped broccoli, cauliflower, red onion, cucumber, cherry tomatoes, salami, pepperoni, fresh mozzarella balls, and the cooled chickpea pasta.
- Mix the ingredients well to distribute them evenly.
- Dress the Salad:
- Pour the dressing over the salad, tossing gently to coat all the ingredients evenly.
- Allow the salad to marinate for at least 30 minutes in the refrigerator to enhance the flavors.
- Optional Toppings:
- Customize your salad by adding toppings such as grated Parmesan cheese, sun-dried tomatoes, artichoke hearts, black olives, pepperoncini peppers, kalamata olives, gorgonzola cheese, red bell peppers, and green onions.
- Serve and Enjoy:
- Once marinated, give the salad a final toss and transfer it to a serving dish.
- Garnish with any additional toppings you desire.
- Serve the Italian chopped salad with pasta as a refreshing main dish or a hearty side salad.
- Meal Prep Tips:
- This Italian chopped salad with pasta is perfect for meal prep. Store it in an airtight container in the refrigerator for up to 3 days.
- If you’re planning to enjoy it later, keep the dressing separate until you’re ready to serve to maintain the crispness of the ingredients.
- Pairing Suggestions:
- Serve this salad with garlic bread for a complete and satisfying meal. It also makes a great accompaniment to Italian beef sandwiches or rotisserie chicken.
- Additional Notes:
- Feel free to adjust the quantity of ingredients based on your preferences.
There you have it – a delightful Italian chopped salad with pasta that’s not only easy to prepare but also bursting with fresh flavors. Whether you’re a fan of hearty salads, looking for a perfect bite, or interested in meal prepping for the week, this recipe is a great addition to your collection of favorite things. Enjoy the crisp veggies, tender pasta, and tangy Italian dressing in every forkful, and don’t forget to share your creations on social media and tag me @pinchofglutenfree!
More yummy salad recipes to try:
Easy Kale Salad with Lemon Dressing
Gluten Free Southwest Pasta Salad
Hearty and Zesty Italian Chopped Salad with Pasta
Ingredients
- 1 cup broccoli florets chopped into small pieces
- 1 cup cauliflower florets chopped into small pieces
- 1/2 red onion finely diced
- 1 cucumber diced
- 1 cup cherry tomatoes halved (or grape tomatoes)
- 1 cup salami thinly sliced
- 1 cup pepperoni sliced
- 1 cup fresh mozzarella balls fresh mozzarella cheese diced into smaller pieces
- 1 cup chickpea pasta cooked and cooled
Instructions
Prepare the Chickpea Pasta:
- Cook the chickpea pasta according to the package instructions.
- Drain the pasta and rinse it under cold water to stop the cooking process.
- Set aside to cool to room temperature.
Chop and Assemble the Salad:
- In a large bowl, combine the chopped broccoli, cauliflower, red onion, cucumber, cherry tomatoes, salami, pepperoni, fresh mozzarella balls, and the cooled chickpea pasta.
- Mix the ingredients well to distribute them evenly.
Dress the Salad:
- Pour the dressing over the salad, tossing gently to coat all the ingredients evenly.
- Allow the salad to marinate for at least 30 minutes in the refrigerator to enhance the flavors.
Optional Toppings:
- Customize your salad by adding toppings such as grated Parmesan cheese, sun-dried tomatoes, artichoke hearts, black olives, pepperoncini peppers, kalamata olives, gorgonzola cheese, red bell peppers, and green onions.
Serve and Enjoy:
- Once marinated, give the salad a final toss and transfer it to a serving dish.
- Garnish with any additional toppings you desire.
- Serve the Italian chopped salad with pasta as a refreshing main dish or a hearty side salad.