This large, flavorful Italian pasta salad is perfect for backyard gatherings, potlucks, or family pizza nights. Inspired by the chopped salads served at several Chicago restaurants, this at-home version layers crisp lettuces, shredded cabbage, tender pasta, and plenty of mix-ins for a satisfying crunch and bright flavor. I often serve it with a sweet-tangy honey mustard dressing, but a zesty Italian vinaigrette works well too.
Ingredients
For a pleasing contrast of textures, use a mix of crisp romaine or iceberg and tender baby butter lettuce, plus shredded red cabbage for crunch. Ditalini pasta (or any small pasta) holds the dressing and feels traditional, but swap in your favorite small shape. Canned sweet peas save time, and bacon bits—either cooked fresh or store-bought—add smoky saltiness. Choose a quality blue cheese or a milder gorgonzola if you prefer less sharpness.
Scroll to the recipe card below for exact ingredient amounts and step-by-step instructions.
Method
Start by cooking the pasta according to package directions until just al dente. Drain and rinse under cold water until it’s cool, then toss the pasta with a little dressing to keep it from sticking and to infuse flavor. Chop the romaine and thinly slice the cabbage, then gently dress the greens with a small amount of the dressing so they are lightly coated but not soggy.
Arrange the dressed greens in a large bowl. Place the pasta on top, then arrange the tomatoes, bacon bits, scallions, and sweet peas around the edges with the remaining butter lettuce. Give everything a gentle toss to combine, then crumble blue cheese over the top. Serve the blue cheese on the side if you expect guests who prefer not to have it mixed in.
This is essentially a chopped salad with pasta—full of texture and flavor. It’s easy to scale up or down depending on your crowd, and it pairs beautifully with grilled meats, Italian sandwiches, or as a hearty side at any casual meal.
Notes & Tips
Cook the pasta to al dente, then rinse with cool water until it’s no longer warm. Toss the cooled pasta with a bit of dressing right away to prevent clumping. You can prepare the pasta a day or two in advance and refrigerate it; combine with the greens and other toppings just before serving for best texture.
Once the salad is fully dressed, serve it immediately or refrigerate it right away. It will keep for up to a day but is at its best when freshly assembled.
Substitutions
Ditalini is traditional for this style of salad, but any small pasta—elbow, small shells, or small radiatori—works well. The dressing is flexible: a honey mustard adds a sweet-tangy note, while a zesty Italian dressing provides a brighter, herb-forward profile. Romaine offers sturdiness and keeps well when tossed; iceberg will give extra crunch but won’t stay crisp as long. For cheese, blue cheese provides tang and bite; use gorgonzola for a milder, creamier blue flavor.
More Italian-esque Dishes
Italian Beef Sandwiches
Stuffed Pepper Soup
Homemade Calzone Recipe
Italian Marinade for Chicken
Creamy Sausage Tortellini Soup
Sausage Bolognese
Italian Subs Recipe
Parmesan Chicken Meatballs
Lemon Bucatini
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Recipe
Yield: about 12 cups
Prep Time: 20 minutes · Cook Time: 10 minutes · Total Time: 30 minutes
Ingredients
- 2 cups Ditalini pasta, cooked & cooled
- 1 recipe honey mustard dressing (or Italian vinaigrette)
- 6 cups romaine lettuce, shaved
- 2 cups red cabbage, shredded
- 1 (4-ounce) container baby butter lettuce
- 1 cup Roma tomatoes, diced
- ½ cup bacon bits
- 1 cup scallions (green onions), chopped
- 1 (15-ounce) can sweet peas, drained
- 1 (6-ounce) wedge blue cheese, crumbled (or gorgonzola)
Instructions
- Boil the pasta according to package directions until al dente. Drain and rinse with cold water until cool. Return to the pot and toss with a little dressing to prevent sticking. Set aside.
- In a large bowl, combine the romaine, shredded cabbage, and half of the butter lettuce. Add a light drizzle of dressing and toss gently to coat the greens.
- Arrange the dressed greens, then add the pasta in the center. Surround the pasta with tomatoes, bacon bits, scallions, sweet peas, and the remaining butter lettuce.
- Toss everything gently to combine, taking care not to bruise the greens.
- Sprinkle crumbled blue cheese over the top just before serving, or serve it on the side for guests who prefer to skip it.
- This makes a large salad that easily serves 12–15; halve or quarter the recipe for a smaller family portion.
Notes
Prepare the pasta ahead of time and toss with a little dressing to keep it from sticking. Combine with the greens right before serving for the best texture. The dressed salad should be eaten the same day for peak freshness.
Nutrition (per serving, estimated)
- Calories: 80
- Total Fat: 3g (Saturated Fat: 1g)
- Cholesterol: 6mg
- Sodium: 135mg
- Carbohydrates: 9g (Fiber: 2g, Sugar: 2g)
- Protein: 4g