La Scala Chopped Pasta Salad (Easy Copycat)
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.
- Prep Time: 15 MINUTES
- Cook Time: 10 MINUTES
- Total Time: 25 minutes
- Yield: 4 SERVINGS 1x
- Category: DINNER | PASTA, Salad, SIDE DISH | PASTA SALAD
- Method: Boiling
- Cuisine: American, ITALIAN INSPIRED
Ingredients
Scale
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
Find it online: https://www.firsthomelovelife.com/la-scala-chopped-pasta-salad/