If you love the iconic La Scala chopped salad, this pasta salad version is about to become your new obsession. It takes everything people love about the original—crisp lettuce, salty salami, creamy cheese, and that bold tangy dressing—and turns it into a hearty, crowd-pleasing pasta salad.
Perfect for summer gatherings, meal prep, or an easy weeknight side, this La Scala chopped pasta salad is packed with flavor, texture, and just the right amount of crunch.
More Salads You’ll Love
Why You’ll Love This Recipe
- Classic La Scala flavors in a more filling pasta version
- Perfect for BBQs, potlucks, and meal prep
- Bold, tangy homemade dressing
- Comes together fast with simple ingredients
- High-protein and super satisfying
What Is La Scala Salad?
The original La Scala chopped salad became famous in Beverly Hills for its finely chopped texture and bold Italian flavors—think crisp lettuce, chickpeas, salami, and Pecorino tossed in a punchy vinaigrette.
This version keeps all of that—but adds pasta to make it heartier and more versatile.
Ingredients
For the Salad
- 12 oz short pasta (rotini or ditalini work best)
- 2 cups finely shredded romaine lettuce
- 1 cup canned chickpeas, drained and rinsed
- ¾ cup Italian salami, chopped
- ½ cup shredded mozzarella cheese
- ⅓ cup grated Pecorino Romano cheese
For the Dressing
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
How to Make La Scala Chopped Pasta Salad
1. Cook the Pasta
Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and rinse with cold water to stop cooking.
2. Make the Dressing
In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper until emulsified.
3. Prep the Ingredients
Finely chop the romaine, salami, and any larger ingredients—this is key to that signature La Scala texture.
4. Assemble the Salad
In a large bowl, combine:
- Cooked pasta
- Romaine
- Chickpeas
- Salami
- Mozzarella
- Pecorino
5. Toss and Serve
Pour dressing over everything and toss well until fully coated. Let sit for 10–15 minutes before serving for best flavor.
Tips for the Best Pasta Salad
- Chop everything small – this is what makes it authentic
- Don’t overdress – start with less, then add more if needed
- Let it sit – flavors develop as it rests
- Use good cheese – Pecorino adds that signature sharp bite
Variations
- Add cherry tomatoes for freshness
- Swap salami for grilled chicken
- Use provolone instead of mozzarella
- Add pepperoncini for extra tang
How to Store
Store in an airtight container in the fridge for up to 3 days. If it dries out, add a splash of olive oil and vinegar before serving.
Try this Pasta Salad with
La Scala Chopped Pasta Salad (Easy Copycat)
- Total Time: 25 minutes
- Yield: 4 SERVINGS 1x
Description
This La Scala chopped pasta salad is a fresh and hearty twist on the famous Beverly Hills salad. Made with rotini pasta, salami, chickpeas, romaine, and pecorino cheese tossed in a bold Italian vinaigrette, it’s perfect for summer gatherings, meal prep, or an easy side dish.
Ingredients
For the Salad:
- 12 oz rotini pasta
- 2 cups finely chopped romaine lettuce
- 1 cup canned chickpeas, drained and rinsed
- ¾ cup Italian salami, cut into thin strips
- ½ cup shredded mozzarella cheese
- ⅓ cup grated pecorino romano cheese
For the Dressing:
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cook the rotini pasta according to package directions until al dente. Drain and rinse with cold water.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper until well combined.
- Finely chop the romaine lettuce and slice the salami into thin strips.
- In a large bowl, add the cooked pasta, romaine, chickpeas, salami, mozzarella, and pecorino.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Let sit for 10–15 minutes before serving for best flavor.
Notes
- Chop everything small for that classic La Scala texture
- Add dressing gradually to avoid overdressing
- Best served slightly chilled or at room temperature
- Add extra pecorino before serving for more flavor
- Prep Time: 15 MINUTES
- Cook Time: 10 MINUTES
- Category: DINNER | PASTA, Salad, SIDE DISH | PASTA SALAD
- Method: Boiling
- Cuisine: American, ITALIAN INSPIRED
FAQs
Can I make this ahead of time?
Yes! It actually tastes better after a few hours in the fridge.
What pasta works best?
Short pasta like rotini, shells, or ditalini hold the dressing best.
Can I make it low carb?
You can swap pasta for extra lettuce or use a low-carb pasta alternative.
Final Thoughts
This La Scala chopped pasta salad takes a viral classic and turns it into something even more practical for everyday meals. It’s bold, simple, and incredibly addictive—exactly the kind of recipe people come back to again and again.
