La Scala Pasta Salad Recipe — Zesty Italian Pasta Salad for Parties

If you’ve tasted my Godfather Pasta, you already know it’s essentially an Italian hero in pasta form. With the release of my new Pastabilites, I wanted to present a cold pasta salad version of that idea. This La Scala Pasta Salad is inspired by the La Scala Salad from Joe Allen in New York City — a dish my friend Alex aptly nicknamed “The Meat Salad.” Here, we swap lettuce for ditalini (small pasta tubes) and load the bowl with provolone, salami-style meats, peppers, chickpeas and more. The result is a charcuterie-style pasta salad that’s simple, fast, and full of bold Italian flavors.

Watch The Video!

Cook The Pasta

Pot of water on stove — Begin by bringing a large pot of water to a rolling boil.

Pot of water on stove boiling and being salted — Salt the water once it boils to season the pasta.

Adding ditalini pasta to salted boiling water — Add the ditalini and stir to prevent sticking.

Hand reducing heat to medium on stove — **Tip:** to avoid boil-over, reduce the heat to medium once the water reaches a rolling boil — the pasta will still cook perfectly to the package’s al dente time.

Stirring pasta as it boils — Stir occasionally and cook the pasta to al dente according to the package instructions.

Prep The Ingredients

Bowls featuring diced red onion, sliced banana peppers, roasted red peppers, diced provolone, diced charcuterie meat (such as salami, soppressata, and/or pepperoni), and chickpeas. — While the water heats or the pasta cooks, dice and prep the remaining ingredients: red onion, banana peppers, roasted red peppers, provolone, cured meats (salami, soppressata, pepperoni), and chickpeas.

Cool The Pasta

Rinsing cooked pasta under cold water in a colander in the sink — When the pasta is done, drain it in a colander and rinse under cold water for 2–3 minutes until it’s cool to the touch. If the pasta is still warm it can melt the cheese and warm the other ingredients, which you want to avoid.

Combine & Toss The Pasta Salad

Cooled and rinsed pasta in a very large mixing bowl — Transfer the cooled pasta to a large mixing bowl.

Adding the diced red onion, sliced banana peppers, roasted red peppers, diced provolone, diced charcuterie meat (such as salami, soppressata, and/or pepperoni), and chickpeas to the bowl with the pasta — Add the diced onion, peppers, provolone, cured meats and chickpeas on top of the pasta.

Adding creamy Italian salad dressing to the bowl of pasta. — Finish with creamy Italian dressing — use your preferred brand or make a homemade version using the tips below.

Tossing pasta. — Toss everything together until evenly coated. Use a large bowl to avoid spills while mixing.

The Taste Test

Man with forkful of pasta — Now comes the best part — taste testing. A forkful will show you how the flavors come together.

Man trying pasta — Once tasted, this pasta salad is likely to become a crowd favorite.

Man giving a thumbs up — Serve as a side or centerpiece — it pairs especially well with hearty mains like Sausage & Peppers Parmesan.

Yield: 8

La Scala Pasta Salad

This salad replaces lettuce with tender ditalini and layers in Italian cured meats, sharp provolone, roasted peppers, onions and chickpeas. Tossed in a creamy Italian dressing, it delivers the flavors of an Italian hero in a chilled, shareable format.

Prep Time
10 minutes

Cook Time
9 minutes

Total Time
19 minutes

Ingredients

The Pasta

1 tablespoon salt
1 pound ditalini

The Salad

1 medium red onion, diced
1 (16-ounce) jar sliced banana peppers, drained
1 (16-ounce) jar roasted red peppers, drained and diced
2 (15.5-ounce) cans chickpeas (garbanzo beans), drained
1 pound provolone cheese, diced into small cubes
8–12 ounces dry salami, soppressata, and/or pepperoni, diced
2 cups creamy Italian dressing

Instructions

Boil the water in a large (8-quart) pot, add 1 tablespoon salt, reduce heat to medium, add the ditalini and cook to al dente following the package directions. Drain and rinse the pasta under cold water for 2–3 minutes until it is cool to the touch.
Transfer the cooled pasta to a generously sized bowl.
Add the diced onion, banana peppers, roasted red peppers, chickpeas, provolone and diced cured meats on top of the pasta. Pour the creamy Italian dressing over everything last.
Toss gently until the pasta and ingredients are evenly coated. Serve immediately or cover and chill for 2–3 hours. Keeps refrigerated for 5–7 days.

Jeffrey’s Tips

To make a homemade creamy Italian dressing, combine the following in a jar or bottle, shake until combined, and use to dress the salad:

1 cup mayonnaise
3/4 cup extra-virgin olive oil
1/2 cup white wine or rice vinegar
Juice of 1/2 lemon
2 tablespoons Dijon mustard
6 garlic cloves, minced or pressed
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons sugar
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 cup grated Parmesan or Pecorino Romano