Chopped Salad Pasta
Ingredients
Directions
Ingredients
10 oz
dried ditalini or other small pasta, like macaroni or small conchiglie
2 tbsp
finely diced red onion
2 tbsp
red wine vinegar
2 tbsp
lemon juice
A splash of extra-virgin olive oil, plus 1⁄2 cup
2
15-ounce cans chickpeas, drained and rinsed
4 oz
salami, cut into matchsticks
⅔ c
coarsely chopped pepperoncini
6 oz
fontina, cut into 1⁄4-inch cubes
2 c
coarsely chopped radicchio or arugula
½ c
finely chopped flat-leaf parsley
1 tbsp
honey
1 tsp
whole-grain mustard
8
sprigs thyme, stemmed
¾ tsp
kosher salt
Freshly ground black pepper
Chopped Salad Pasta
This is perfect for a picnic, quick lunch, or easy dinner, and you don’t have to turn on the oven! Every time you take a bite of this pasta salad, you’ll get all the big, bold flavors of an antipasto platter—salami, chickpeas, fontina, pepperoncini—in one mouthful. Many of the ingredients are probably in your pantry already, but the recipe is very adaptable. If you don’t have chickpeas, substitute butter beans; no salami, try oil-marinated tuna; or swap out the type of cheese. You get the gist.
4 servings
- In a small bowl, combine the onion, vinegar, and lemon juice and let marinate while you cook the pasta.
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain the pasta in a colander, place in a large bowl, and add a splash of olive oil to stop it from sticking together.
- Add the chickpeas, salami, pepperoncini, fontina, radicchio, and parsley to the pasta and toss to combine.
- Whisk the 1⁄2 cup olive oil, honey, mustard, thyme, and salt into the onion-vinegar mixture and season with pepper. Pour over the pasta and toss to combine.
- Serve the pasta on a platter and season with some cranks of pepper.
