That’s right — pasta and lettuce come together in one vibrant salad. This Italian Pasta and Lettuce Salad combines bold, savory ingredients like salami and Gorgonzola with crisp romaine and slightly bitter radicchio. Fresh tomatoes and cucumber add brightness, while a simple Italian dressing of extra virgin olive oil and red wine vinegar brings everything together. Yielding about 7 cups, this salad is ideal for potlucks, picnics, or feeding a small crowd.
Making your Italian Pasta and Lettuce Salad
This salad is quick to assemble. Start by cooking the pasta according to package directions. While the pasta cooks, chop the romaine, radicchio, tomatoes, cucumber, and green onions. Drain the garbanzo beans and slice the salami into thin strips or the shape you prefer.
Combine the prepared vegetables, salami, and drained garbanzo beans in a large bowl. When the pasta is cooked and drained, add it to the bowl and toss to combine. Reserve the crumbled Gorgonzola until the end so its texture and flavor remain distinct.
Making Your Salad Dressing
Whisk a simple dressing in a small bowl: extra virgin olive oil, red wine vinegar, a touch of sugar, and dried herbs such as basil and oregano. The dressing is light and mayo-free, letting the salad ingredients shine while adding classic Italian flavor.
Putting it all together
Finish by sprinkling the crumbled Gorgonzola over the salad, then drizzle the dressing and toss gently to coat. Serve immediately or chill briefly to meld the flavors. This salad’s bold flavors and striking colors make it a crowd-pleaser you can feel proud to bring to gatherings.
This salad pairs well with simple sides like parmesan garlic toast or a sweet treat for dessert. It holds up well for picnics and potlucks thanks to its mix of hearty pasta and crisp greens.
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Italian Pasta and Lettuce Salad
Ingredients
Salad
- 4 oz salad macaroni pasta
- 6 cups romaine lettuce, chopped
- 1 1/2 cups radicchio, chopped
- 1/3 cup green onions (or 2 green onions), sliced
- 1 cup Cherubs salad tomatoes, diced
- 1 cup cucumber, diced
- 3 oz. salami (or about 16 rounds), sliced into thin strips
- 1 cup garbanzo beans, drained
- 1/2 cup Gorgonzola cheese, crumbled
Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/2 tsp. sugar
Instructions
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Cook pasta per directions on box.
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In a large bowl, combine romaine, radicchio, green onions, tomatoes, cucumber, salami, and drained garbanzo beans. Add the cooked, drained pasta and mix to combine.
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In a small bowl, whisk together the dressing: olive oil, red wine vinegar, basil, oregano, and sugar.
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Top the salad with crumbled Gorgonzola and drizzle with dressing. Toss gently and enjoy.
Nutrition
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