Italian Chopped Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant Italian chopped pasta salad with crisp vegetables, olives, chickpeas, and a tangy vinaigrette. Holds up well for several days. Ideal for summer lunches or potluck gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
- 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 )
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
- 974mg
- 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
- 483mg
- Calcium
- 169mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 974MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.