Delicious & Giant Italian Pasta Salad: Your Go-To Recipe for Crowd-Pleasing Flavor

Prepare to impress with this truly delicious and generously sized Italian Pasta Salad! Inspired by the legendary chopped salads found in Chicago’s beloved institutions like Portillo’s and Giordano’s, this recipe brings that iconic flavor right to your home. It’s the ultimate side dish for a lively backyard barbecue, a casual potluck, or the perfect accompaniment to your next family pizza night. No longer living in the Windy City, I set out to recreate an authentic at-home version that captures the essence of these famous salads, elevated with my own homemade Honey Mustard Dressing for a unique sweet and tangy kick.

This isn’t just a pasta salad; it’s a culinary experience designed to delight a crowd. It combines fresh, crisp greens with tender pasta and an array of flavorful toppings, all brought together by a dressing that perfectly balances sweetness with a hint of tang. It’s easy to make, even easier to enjoy, and guaranteed to become a staple in your recipe rotation.

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Why You’ll Love This Giant Italian Pasta Salad

There are countless reasons why this particular Italian Pasta Salad stands out and quickly becomes a family favorite. First and foremost, its sheer size makes it perfect for feeding a large gathering. Whether you’re hosting a game day, a holiday feast, or just a big family dinner, this salad has you covered. It’s incredibly versatile, pairing beautifully with everything from grilled meats to classic Italian fare.

Beyond its impressive volume, the carefully selected combination of textures and flavors is what truly sets it apart. You get the satisfying crunch of crisp lettuce and thinly sliced cabbage, the comforting chew of perfectly cooked pasta, and the burst of sweetness from peas and tomatoes, all complemented by savory bacon bits and the distinct sharp notes of blue cheese. The homemade Honey Mustard Dressing ties it all together with a vibrant, irresistible glaze that keeps you coming back for more. Plus, many components can be prepped ahead of time, making party day stress-free!

The Inspiration: Chicago’s Iconic Chopped Salads

My journey to create this ultimate Italian Pasta Salad began with a longing for the distinctive chopped salads I enjoyed at two legendary Chicago establishments: Portillo’s and Giordano’s. Both restaurants are famous for their unique takes on a chopped salad, often featuring a finely diced mix of greens, pasta, chicken (though I omit for a vegetarian-friendly base), bacon, and a creamy dressing. The key is the consistency – everything is chopped small enough to get a bit of every ingredient in each bite, creating a symphony of textures and flavors.

While my version is a tribute, it also introduces a few personal touches, particularly with the honey mustard dressing, which offers a delightful contrast to traditional Italian vinaigrettes. This recipe captures the spirit of those beloved Chicago salads – hearty, flavorful, and incredibly satisfying – but with a convenient homemade approach that allows you to enjoy them anywhere, anytime.

Essential Ingredients for the Perfect Pasta Salad

Crafting this salad relies on a thoughtful selection of ingredients that balance crispness, tenderness, and rich flavor. Each component plays a crucial role in achieving the desired texture and taste profile:

• Pasta: For this salad, Ditalini pasta is traditional and highly recommended. Its small, tube-like shape is perfect for incorporating into a chopped salad, ensuring every forkful has a good mix of ingredients. Cook it al dente for the best texture.
• Lettuce & Greens: I love a dynamic combination of crisp and tender.
  • Romaine Lettuce: Provides a sturdy, crisp base that holds up well to dressing and other toppings. Chop it finely for optimal texture.
  • Red Cabbage: Adds a delightful crunch and a beautiful pop of color, making the salad visually appealing and texturally interesting. Slice it super thin.
  • Baby Butter Lettuce: Offers a delicate, tender contrast to the heartier romaine and cabbage, contributing to a more nuanced mouthfeel.
• Sweet Peas: A tin of canned sweet peas makes this ingredient incredibly easy to incorporate. They add a touch of sweetness and a soft texture that complements the other crunchy elements. Ensure they are well-drained.
• Bacon: Cooked bacon bits deliver a savory, smoky depth that is absolutely essential. You can cook your own bacon to your preferred crispness and crumble it, or use high-quality pre-cooked bacon bits for convenience. I often have leftover bacon from Sunday breakfast, which is perfect for this!
• Blue Cheese: This ingredient adds a bold, piquant flavor that truly elevates the salad. Use a good quality blue cheese, or for a slightly milder profile, opt for gorgonzola. Crumbled is best for even distribution.
• Roma Tomatoes: Diced Roma tomatoes provide a fresh, juicy element and a vibrant acidity that cuts through the richness of other ingredients.
• Scallions or Green Onions: Finely chopped, they offer a mild oniony bite and a hint of freshness.
• Homemade Honey Mustard Dressing: This is the secret weapon! Its sweet and tangy profile perfectly complements the savory, crisp, and tender components of the salad. While store-bought works in a pinch, I highly recommend making your own for superior flavor.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Step-by-Step Guide to Crafting Your Italian Pasta Salad

Assembling this Italian Pasta Salad is straightforward, but a few key steps ensure every component shines and the flavors meld beautifully:

1. Prepare the Pasta

The first step is to cook your Ditalini pasta according to package directions, aiming for an al dente texture. This means it should be firm to the bite, not mushy. Once cooked, drain the pasta thoroughly in a colander and rinse it with cool water until it’s no longer hot. This stops the cooking process and prevents the pasta from sticking together. Transfer the cooled pasta back to its pot or a mixing bowl and drizzle a small amount of your Honey Mustard Dressing over it, tossing gently to coat. This step is crucial for flavor and to keep the pasta from clumping. Set aside until you’re ready to assemble the salad.

2. Prep and Lightly Dress the Greens

Next, focus on your greens. Finely chop the romaine lettuce and slice the red cabbage super thin. In a very large salad bowl, combine the chopped romaine, shredded cabbage, and about half of the baby butter lettuce. Drizzle a small amount of the Honey Mustard Dressing over these greens. Give them a light toss—just enough to gently coat them and infuse them with flavor without making them soggy. This initial dressing layer creates a flavorful foundation for the entire salad.

3. Layer the Toppings

Once your base greens are lightly dressed, it’s time to add the remaining components. Place the pre-dressed pasta in the center of the bowl. Around the edges of the pasta, artfully arrange the diced Roma tomatoes, crispy bacon bits, chopped scallions, and drained sweet peas. Finally, add the remaining baby butter lettuce around the other ingredients. This layering technique makes for a beautiful presentation and ensures all ingredients are ready for a thorough mix.

4. The Final Toss and Blue Cheese Finish

With all the components in the bowl, it’s time for the final mix. Gently toss everything together using large salad tongs. The goal is to combine all the ingredients evenly without bruising the delicate greens. Once everything is well integrated and coated in dressing, it’s time for the blue cheese. I recommend sprinkling the crumbled blue cheese over the top of the salad just before serving. I do this last so that those who aren’t fans of blue cheese can easily scoop out a portion before the cheese is fully incorporated. Alternatively, you can serve the blue cheese on the side, allowing guests to add it to their preference.

I playfully call this a “pasta salad,” but you could also accurately describe it as “a magnificent salad with pasta in it.” Whatever you choose to call it, after your very first bite, you’ll simply call it delicious!

Frequently Asked Questions (FAQ)

Can I make this Italian Pasta Salad ahead of time?

Yes, absolutely! You can prepare and dress the pasta, chop all vegetables, and cook the bacon up to 1-2 days in advance. Store each component separately in airtight containers in the refrigerator. For the best texture, combine everything with the dressing and blue cheese just before serving.

How do I store leftovers?

Store any leftover dressed salad in an airtight container in the refrigerator for up to 1 day. Keep in mind that the greens may soften slightly over time, so it’s best enjoyed fresh.

What if I don’t like blue cheese?

No problem! You can easily substitute blue cheese with milder alternatives like crumbled gorgonzola, feta cheese, or even shaved Parmesan. You can also serve it on the side, allowing guests to add it as they please.

Can I use a different type of pasta?

While ditalini is traditional for its small size, any small pasta shape will work well. Consider orzo, elbow macaroni, or small shells for similar results.

Did you make this recipe? I’d love to hear from you! Let me know by leaving a review or comment below. And don’t forget to sign up for my newsletter to get more delicious recipes delivered straight to your inbox. Follow along on Instagram, Pinterest, and Facebook for daily inspiration!

📖 Recipe

Yield: about 12 cups (serves 12-15)

Italian Pasta Salad

Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

This delicious and GIANT Italian Pasta Salad is perfect for your next backyard shindig or all-out family pizza night!

Ingredients

• 2 cups Ditalini Pasta, cooked & cooled
• 1 recipe Honey Mustard Dressing
• 6 cups Romaine Lettuce, shaved
• 2 cups Red Cabbage, shredded (thinly)
• 1, 4-ounce container Baby Butter Lettuce
• 1 cup Roma Tomatoes, diced
• ½ cup Bacon Bits (crispy, crumbled)
• 1 cup Scallions or Green Onions, chopped
• 1, 15-ounce can Sweet Peas, drained
• 1, 6-ounce wedge Blue Cheese, crumbled

Instructions

First, boil the pasta according to package directions until al dente. Drain it into a strainer in the sink and rinse thoroughly with cold water until cool. Toss it back into the pot and drizzle over some of the Honey Mustard Dressing to prevent it from sticking. Set aside until needed.

In a large salad bowl, combine the chopped romaine, thinly shredded cabbage, and half of the baby butter lettuce. Drizzle in some of the dressing and toss gently to lightly wet the greens.

On top of the dressed greens, place the prepared pasta in the middle. Around the edges, add the diced Roma tomatoes, crispy bacon bits, chopped scallions or green onions, drained sweet peas, and the remaining butter lettuce.

Gently toss everything together until all ingredients are well combined and evenly coated with dressing.

Sprinkle the crumbled blue cheese over the top just before serving. Alternatively, serve the blue cheese on the side for those who might not enjoy it.

This recipe makes a LARGE salad, easily serving 12-15 people. For a smaller family dinner portion, consider cutting the recipe in half or by four.

Notes

Notes & Tips

Cook the pasta according to the package directions for al dente. Then drain and rinse it with cool water till it is no longer hot. Then toss it with some dressing to keep it from sticking. This can be done a day or two ahead of time and mixed with the lettuce and toppings just before serving.

Fully dressed salad with pasta should be served immediately or stored in the fridge immediately. It will keep for up to a day but is best eaten when made.

Substitutions

Ditalini pasta is traditional to the salads from the Chicagoland restaurants I mentioned at the top. But you could really use any type of small pasta you come across or love, such as orzo or small elbow macaroni.

I love this with the sweet, tangy, honey mustard dressing. But it works equally well with a zesty Italian dressing too, whether homemade or store-bought. You can also experiment with balsamic vinaigrette.

The romaine holds up really well to all the mix-ins. It is nice and hearty; you could also use iceberg, but the salad won’t keep as long. Other sturdy greens like baby spinach can also be used.

Blue cheese is what I usually use for this recipe, but you could also use gorgonzola for a more mild flavor. For non-blue cheese fans, crumbled feta or shaved Parmesan are great alternatives.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Mason Cash Cream Mixing Bowl – 4.25 Quart
• Rösle Stainless Steel 12-inch Lock and Release Tongs
• Staub Cast Iron Petite French Oven, 1.5-quart, Matte Black

Nutrition Information:

Yield:

24

Serving Size:

1 (estimated small serving)

Amount Per Serving:
Calories: 80Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 135mgCarbohydrates: 9gFiber: 2gSugar: 2gProtein: 4g

This is an estimated caloric value, actual numbers may differ based on the ingredients used. The recipe makes approximately 12 generous cups, which can serve 12-15 people. The ‘serving size: 1’ and ‘yield: 24’ reflect smaller portion estimates.

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