Name: Italian Chopped Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 12 oz short pasta (penne (fusilli, cavatappi, or heart-shaped)); 2 Roma tomatoes (seeded and diced); 1 cup cucumber (quartered and sliced); 3/4 cup mixed bell peppers (red (yellow, orange), thinly sliced); 1/2 cup pepperoncini (diced); 6 oz prosciutto (crisped and crumbled); 1/4 cup red onion (diced); 3/4 cup mini mozzarella balls; 1/2 cup freshly grated Parmigiano Reggiano; 1/2 cup olive oil; 2 tbsp red wine vinegar; 1 tbsp honey; 1 tsp Dijon mustard; 1 tsp Italian seasoning; 1/2 tsp garlic powder; 1 tbsp pepperoncini brine; 1/2 tsp kosher salt; Freshly cracked black pepper (to taste)

This Italian chopped pasta salad brings crispy prosciutto, crunchy veggies and the perfect homemade Italian dressing together in one vibrant bowl. Short pasta gets tossed with tomatoes, cucumber, bell peppers, red onion, pepperoncini, mini mozzarella and crispy prosciutto, then finished with Parmigiano Reggiano. This Italian pasta salad tastes even better as it sits.

Use heart-shaped pasta for a festive touch. For more pasta salad inspo, try my The Ultimate Italian Grinder Pasta Salad.

Why You’ll Love This Italian Pasta Salad

Crispy prosciutto for salty crunch.
Homemade Italian dressing.
Loaded with veggies.
Great for meal prep and parties.

Ingredients for Italian Chopped Pasta Salad

The Salad

Short pasta, Roma tomatoes, cucumber, mixed bell peppers, pepperoncini, crispy prosciutto, red onion, mini mozzarella balls and Parmigiano Reggiano.

The Italian Dressing

Olive oil, red wine vinegar, honey, Dijon, Italian seasoning, garlic powder, pepperoncini brine, kosher salt and black pepper.

Swap note: Use gluten-free pasta for gluten free. Skip the prosciutto for a vegetarian version.

How to Make Italian Pasta Salad

Step 1: Cook the pasta

Cook the pasta in well-salted water until just al dente. Drain and let cool.

Step 2: Crisp the prosciutto

Crisp the prosciutto in a dry skillet over medium heat until golden. Cool and crumble.

Step 3: Whisk the dressing

Whisk all the dressing ingredients until emulsified.

Step 4: Toss

Add the pasta, tomatoes, cucumber, peppers, onion, pepperoncini, mozzarella and prosciutto to a bowl. Toss with dressing, Parmesan and black pepper.

Step 5: Chill

Chill 20 to 30 minutes, then taste and adjust.

Carly’s Expert Tips

Seed the tomatoes so the salad is not watery.
Crisp the prosciutto well for the best crunch.
Pepperoncini brine adds tangy flavor to the dressing.
Chill before serving to let flavors develop.

Make It Your Own

Salami: Swap prosciutto for salami.
Olives: Add black or kalamata olives.
Artichokes: Add marinated artichokes.
Chickpeas: Add chickpeas for protein.

Make-Ahead and Meal Prep: Make up to 3 days ahead. Add the prosciutto right before serving so it stays crispy.

What to Serve With Italian Pasta Salad

Serve with grilled chicken, burgers or The Grinder Sandwich.

Storing and Reheating

Store in the fridge for up to 4 days.

Refresh with a drizzle of olive oil and a pinch of salt.

What People Ask About Italian Pasta Salad

Can I use a different pasta?

Yes. Any short pasta works.

Can I make Italian pasta salad ahead?

Yes. It gets better as it sits.

How do you crisp prosciutto?

Cook it in a dry skillet over medium heat until golden.

What is pepperoncini?

A mild, tangy pickled Italian pepper.