Italian Pasta Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Italian pasta salad combining cooked pasta, chicken, salami, and fresh vegetables in a tangy vinaigrette dressing. It's substantial enough to serve as a main course and works well for casual dinners or as a make-ahead lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 cups uncooked pasta (such as small shells or rotini)
- 1 cup (4 ounces) rotisserie chicken (shredded and coarsely chopped)
- 1/2 cup (3 ounces) salami (thinly sliced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup fresh flat-leaf parsley (finely diced)
- 1/2 cup black olives (halved)
- 1/2 cup roasted red bell pepper (coarsely chopped, see note 1)
- 1 cup English cucumber (or salad cucumbers; chopped)
- 1/4 cup finely diced red onion
- 1/3 cup freshly grated Parmesan cheese (see note 2)
- 1/3 cup red wine vinegar
- 1-1/2 teaspoon Dijon-style mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 1 teaspoon granulated sugar
- 1/2 cup olive oil
- 2 tablespoons mayo (full-fat, I like Best Foods/Hellman’s)
- Salt and pepper
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Sodium
- 640mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 240mg
- Calcium
- 76mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 640MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.