My most viral recipe by FAR gets an upgrade. The La Scala Chopped PASTA Salad has become my favorite thing to make as a side at a dinner party. Serve it with my Balsamic Grilled Chicken or whatever else you feel like throwing on the grill for an easy, delicious dinner. It can be made ahead of time (just keep the dressing separate until you’re getting closer to serving), so all you have to worry about is drinking your spritz 👌🏼 ENJOY!
La Scala Chopped Pasta Salad
Ingredients
- 1 lb fusilli pasta cooked and cooled
- 3-4 cups romaine lettuce 1-2 hearts, chopped
- 3-4 cups iceberg lettuce about 1/2 a head, chopped
- 1/4 cup fresh basil chopped
- 1 15 oz can of garbanzo beans drained and rinsed well
- 3 Roma tomatoes diced
- 1 medium cucumber diced
- 1/2 cup low moisture mozzarella cheese diced
- 3 oz salami chopped
- 1/4 cup grated Parmesan cheese
- Salt & pepper
- Lemon juice to serve
Dressing:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic minced or crushed
- Pinch of dried oregano salt, & pepper
Instructions
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Start by making your dressing by whisking together all ingredients.
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Pour about 2-3 tbsp of dressing over your garbanzo beans and refrigerate for about an hour.
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Combine the rest of the ingredients and toss together with the dressing.
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Serve with lots of lemon juice and top with more grated parm. Makes 4-6 servings.
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