This pasta salad is going to be what you want to bring to every BBQ this summer. It’s also the perfect dish to make ahead if you’re looking for easy lunches during the week. It’s packed with veggies and has a vinaigrette that would be delicious on any salad. I’m convinced that once you make this recipe, you’ll be hard-pressed to find one for pasta salad that you like more. Italian chopped pasta salad is our favorite pasta salad, and a recipe that’s on repeat all summer long
It is that good! I’ve been making this recipe for years and had never written down the recipe. I just combined all the things that I thought belonged in a pasta salad, made a super yummy and easy vinaigrette, and tossed it all together. If you can make this a few hours before or even the day before you plan to enjoy it, the flavors combine even more. But it’s just as delicious enjoyed as soon as you make it! Because let’s be honest, sometimes you can’t help yourself. This Italian chopped pasta salad is full of tasty ingredients and lots of vegetables. Cheese, pepperoni, and tomatoes are essential, but the cucumber and bell pepper provide crunch while the chickpeas provide a different texture and a bit of protein. That makes this a recipe that I enjoy making in advance to enjoy for weekday lunches as well.
- 12 oz. tri-color rotini
- 1 pint grape or cherry tomatoes, halved
- 1 cucumber, peeled, seeded, and diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 8 oz. monterey jack cheese
- 6 oz. pepperoni, chopped*
- ½ cup finely chopped red onion
- 1 15.5 oz can chickpeas, rinsed and drained
- ½ cup olive oil
- ½ cup red wine vinegar
- 1 tsp. salt
- ¼ tsp. ground black pepper
- ½ tsp. garlic powder
- 1 tbsp. dried oregano
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
- In a large bowl, combine tomatoes, cucumber, peppers, cheese, pepperoni, red onion, and chickpeas. Add pasta.
- In a small bowl, whisk together, olive oil, vinegar, salt, pepper, garlic powder, and oregano. Add to pasta salad.
- Toss to combine. Can be served immediately but is even better after a few hours or overnight.
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