Italian Chop Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Italian pasta salad loaded with salami, pepperoni, mozzarella, fresh vegetables, and olives in a tangy vinaigrette. It's hearty and satisfying, perfect for warm weather meals and potlucks. Best made ahead to let flavors meld.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ½ cup extra virgin olive oil
- ¼ cup balsamic or red wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 2 teaspoons honey
- 1 small shallot, finely chopped
- 2 cloves garlic, grated
- 1 teaspoon dried oregano
- salt and black pepper
- chili flakes
- 1 pound short-cut pasta
- 6 ounces thinly cut salami, sliced
- 3 ounces pepperoni, chopped
- 1 cup mini mozzarella cheese balls
- 1 cup cubed provolone cheese
- ½ cup shaved parmesan cheese
- 2 cups cherry tomatoes, halved
- 1 cup mixed pitted olives, chopped
- 1 red bell pepper, chopped
- 1/2 cup sliced sun-dried tomatoes
- ½ cup sliced pepperoncini
- 1 cup fresh basil leaves
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 1318mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 365mg
- Calcium
- 261mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1318MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.