This pasta salad a spin on the La Scala chopped salad: the one that went viral after Kim Kardashian wouldn’t stop talking about it. I turned it into a pasta salad you can actually bring to a cookout. Salami, creamy mozzarella, crisp romaine, and a homemade Italian dressing that clings to every piece of pasta.
It comes together in about 25 minutes and gets better as it sits, which makes it a genuinely great make-ahead dish. Make it the morning of your party and thank yourself later.
Love pasta salad? Try BLT pasta salad, dill pickle pasta salad, Caesar pasta salad, or Mexican street corn pasta salad next.
Perfect for summer gatherings, this salad is easy to make, packed with nutrients, and offers a delightful combination of flavors. Let’s dive into the details of this mouthwatering Italian pasta salad.
It’s a spin-off of the TikTok famous La Scala Chopped Salad that went viral after Kim Kardashian shared about it. And for good reason!
Why This Pasta Salad Works Most Italian pasta salads use bottled dressing, a handful of pepperoni, and a can of olives. This one goes further. The dressing is homemade and takes three minutes to shake together in a jar.
The mozzarella softens slightly into the pasta as it chills. The chickpeas add staying power (fiber), and the romaine keeps it from feeling heavy.
It’s the La Scala chopped salad in pasta salad form. Same bold Italian dressing, same concept!
Love pasta salad? Try this Caesar pasta salad or Mexican street corn pasta salad next.
Grab These Ingredients
This easy Italian Pasta Salad is a delicious medley of ingredients that come together to create a harmonious blend of flavors and textures. They’re easy and affordable to find in the grocery store. Jump down to the recipe card for exact measurements.
Homemade Italian Dressing
For the dressing:
- Pecorino Romano: sharper and saltier than Parmesan. Grate it finely so it emulsifies into the oil.
- Extra virgin olive oil: use a good one. This is an uncooked dressing, so the oil’s flavor comes through.
- Red wine vinegar: the tang that keeps the dressing bright.
- Dijon mustard: the emulsifier. Holds the oil and vinegar together and adds a subtle kick.
- Fresh garlic: two cloves, minced. Don’t skip this.
- Salt and pepper: season to taste. The salami and pepperoni will add significant salt, so taste the dressing before you add more.
For the salad:
- Short-cut pasta: fusilli or rotini. The spirals catch the dressing. Use gluten-free if needed.
- Italian salami: julienned thin. Firm, intensely cured, punchy.
- Shredded mozzarella: or fresh mozzarella balls, torn. Creamy and mild against the cured meats.
- Romaine and iceberg: both. Romaine for flavor, iceberg for crunch. Add these right before serving.
- Chickpeas: protein that turns this into a meal instead of just a side dish.
Variations and add-ins:
- Kalamata olives or banana peppers for a briny kick
- Sun-dried tomatoes or artichoke hearts
- Cherry tomatoes and sliced red onion for more color
- Swap chickpeas for white beans, or leave them out entirely for a lighter side
Italian Pasta Salad
- Pasta: Pasta is the foundation of any pasta salad. In this recipe,you can use any short-cut pasta you have on hand, but fusilli or rotini pasta are great because of their firm texture and ability to hold the dressing well. Use gluten-free pasta if needed.
- Romaine Lettuce: Shredded romaine lettuce adds a refreshing and crisp element to the pasta salad. It contributes a mild, slightly bitter taste and adds a vibrant green color. Romaine lettuce is an excellent source of vitamins A, K, and folate, making it a nutritious addition to the salad.
- Italian Salami: Italian salami brings a robust and savory flavor to the pasta salad. It is a type of cured sausage made from a mixture of pork, spices, and herbs. The salami is typically sliced into thin strips, adding a salty and slightly spicy kick to the dish.
- Chickpeas: Chickpeas, also known as garbanzo beans, are legumes that provide a creamy texture and nutty flavor to the pasta salad. They are an excellent source of plant-based protein and dietary fiber, making the salad more filling and nutritious. Chickpeas also add a subtle earthiness to the overall flavor profile.
- Shredded Mozzarella Cheese: Shredded mozzarella adds a creamy and slightly tangy element to the salad. It complements the other ingredients and provides a delightful contrast in texture. You could also use mozzarella balls.
Recipe Variations
In addition to these key ingredients, other optional ingredients can be included based on personal preference:
- More fresh veggies: try adding grape tomatoes sliced red peppers, red onion, or green peppers. They add color and crunch!
- Other vegetables: we also love stirring in sun-dried tomatoes or artichoke hearts.
- Olives: Olives, particularly Kalamata or black olives, can offer a briny and savory flavor to the salad. For a kick, try stirring in banana peppers.
- Fresh herbs: add fresh basil, oregano, or parsley before serving.
How to Make Italian Pasta Salad with Salami
The full recipe is below, but let’s walk through the easy steps with some photos so you have a clear idea of what to expect. This cold pasta salad recipe is really easy and these step-by-step instructions will make sure it turns out every time.
Step 1: Cook the pasta
Bring a big pot of well-salted water to a boil. Cook the pasta until it’s just shy of al dente. Drain and rinse under cold water until it stops steaming. Transfer to a large bowl.
Step 2: Make the dressing
Combine all dressing ingredients in a jar and shake until emulsified, or whisk in a small bowl. Taste it. It should be tangy, garlicky, and just salty enough. Adjust as needed.
Step 3: Add the remaining ingredients
Julienne the salami and quarter the pepperoni. Drain and rinse the chickpeas. Add everything except the lettuce to the dressed pasta and toss to coat.
Hold the romaine until you’re ready to serve. If you’re transporting this, keep the greens in a separate bag and toss them in when you arrive.
Step 4: Chill and serve
Refrigerate for at least 30 minutes before serving. Cold is significantly better than room temperature here. The flavors deepen as it sits, which is why this is an ideal make-ahead dish.
For best results, store the pasta salad in the fridge until ready to serve. You can serve it room temperature but it’s better chilled.
Make-Ahead and Storage
Make-ahead: Make it up to 24 hours in advance. Keep the lettuce separate and stir it in right before serving. The dressing gets better as it sits.
Storage: Up to four days in an airtight container in the fridge. If the pasta has absorbed all the dressing by day two, add a drizzle of olive oil and a splash of red wine vinegar. Stir greens in per serving if possible.
5 Mistakes to Avoid
- Overcooking the pasta. Pull it out one to two minutes before the package says al dente. It’ll keep softening in the fridge. Mushy pasta salad is a tragedy that’s easy to avoid.
- Under-salting the water. Salt it until it tastes like the sea. This is the only moment you can season the pasta itself.
- Skipping the cold rinse. Rinse under cold water until it stops steaming. Removes excess starch, stops the cooking, keeps things from clumping.
- Adding the lettuce too early. Romaine wilts fast once it hits dressing. Always add it right before serving.
- Overdressing. Dress, toss, taste. The pasta will absorb more as it chills, so resist the urge to add extra dressing right away.
Storage Tips
Store in an airtight container in the fridge for 3-5 days. However, the lettuce will start to wilt and become soggy. If you plan to have leftovers, stir the lettuce in separately before serving.
FAQ
Italian pasta salad uses a vinaigrette-style dressing (olive oil, red wine vinegar, Italian seasonings) instead of mayo. It tends to feature cured meats, mozzarella, and olives. Bolder flavors, and it holds up better at room temperature than mayo-based versions.
Yes. The flavors get better as it sits. Make it up to 24 hours ahead, keep the lettuce separate, and toss the greens in right before serving.
You don’t have to, but try it. They taste different salami is firmly cured and punchy, pepperoni is softer and slightly spicy. Together they give you more flavor complexity. In a pinch, just salami works.
Fusilli or rotini. The spirals catch and hold the dressing. Penne works too. Avoid long cuts they tangle and don’t hold the dressing the same way.
Up to four days. If the dressing has absorbed by day two, refresh with a drizzle of olive oil and a splash of red wine vinegar.
Swap in any gluten-free short-cut pasta. The rest of the recipe is naturally gluten-free.
If you love this recipe as much as I do, don’t forget to leave a star rating and review. You can also tag me on Instagram so I can see it and share!
More
Italian Pasta Salad with Salami and Mozzarella
Save this Recipe!
Ingredients
For the pasta salad:
- 12 oz short cut pasta gluten-free if needed
- 2 cups iceberg lettuce chopped
- 1 cup romaine lettuce chopped
- 1 (15-ounce) can chickpeas drained and rinsed
- 1/4 lb (4 ounces) Italian salami
- 2 cups shredded mozzarella
Italian Vinaigrette
- 1/3 cup Extra Virgin Olive Oil
- 3 Tablespooons red wine vinegar
- 2 cloves garlic minced
- 3 teaspoons Dijon mustard
- 1 teaspoon Kosher salt and freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup grated pecorino romano cheese
Instructions
- Bring a large pot of salted water to a boil and boil the pasta according to the package directions.
- While they're boiling, make the homemade Italian vinaigrette. Mix all of the dressing ingredients together in a jar or small bowl until emulsified.
- Drain the pasta and run it under cold water until it's cool to tough. Transfer the cooked pasta to a large bowl and pour the prepared dressing on top. This allows the dressing to penetrate all of the pasta, helping to flavor it more.
- While it's the pasta is marinating in the dressing, prep the rest of the ingredients. Julienne the salami, shred the lettuce (unless you bought pre-bought shredded lettuce), and drain and rinse the chickpeas. Add the remaining ingredients to the pasta and toss until all of the toppings are coated in the dressing.
- For best results, store the pasta salad in the fridge until ready to serve. You can serve it at room temperature but it's better chilled. If you're serving the salad more than an hour after making it, save the romaine and mix it into the pasta salad just before serving.
Notes
Equipment
- Large bowl
- Glass jar or bowl for mixing dressing
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links. Read our disclosure policy.
Very salty, I added green yogurt and it helped a little
This probably depends on the type of salami you get! Appreciate the feedback!