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Italian Chopped Pasta Salad

Italian Chopped Pasta Salad

Crispy prosciutto, crunchy veggies, and the perfect Italian dressing blend come together in this vibrant and festive pasta salad.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Italian
Ingredients Method Notes

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

Method
 

  1. Cook pasta in well-salted water until just al dente. Drain and let cool.
  1. Crisp up prosciutto in a dry skillet over medium heat until golden and crackly. Transfer to paper towel; crumble once cooled.
  1. Whisk all dressing ingredients until emulsified.
  1. Toss pasta in a large bowl. Add tomatoes, cucumber, bell peppers, red onion, pepperoncini, mozzarella, and prosciutto.
  1. Finish with your dressing, grated Parm, and black pepper.=
  1. Chill 20–30 minutes before serving. Taste and adjust with olive oil or salt if needed.

Notes

  • For a festive touch, use heart-shaped pasta, but any short pasta will work.
  • This salad is great for meal prep as it stays fresh and balanced, and the flavors develop even more as it sits in the fridge.
  • Adjust the sweetness of the dressing by adding more or less honey to suit your taste.