Chopped Salad Pasta

Michele DiCristofaro, MS, RD, LDN


  • Large pot
  • Colander
  • Small bowl
  • Large bowl
  • Measuring cups/spoons
  • Knife
  • Mixing spoon
  • Whisk


  • 5 oz. dried ditalini or other small pasta like
  • macaroni
  • 2 Tbsp. finely diced red onion
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. lemon juice
  • 1 splash of extra-virgin olive oil plus ½ C.
  • 2 15 oz. cans chickpeas drained and rinsed
  • 2/3 C. coarsely chopped pepperoncini
  • 6 oz. fontina cut into ¼-inch cubes
  • 2 C. coarsely chopped radicchio or arugula
  • ½ C. finely chopped flat-leaf parsley
  • 1 Tbsp. honey
  • 1 tsp. whole-grain mustard
  • 8 sprigs thyme stemmed
  • ¾ tsp. salt
  • Freshly ground black pepper


  • In a small bowl, combine the onion, vinegar, and lemon juice; let marinate while you cook
  • the pasta.
  • Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente,
  • according to package instructions. Drain the pasta in a colander, place in a large bowl, and
  • add a splash of olive oil to stop it from sticking together.
  • Add the chickpeas, pepperoncini, fontina, radicchio, and parsley to the pasta and toss to
  • combine.
  • Whisk the ½ C. olive oil, honey, mustard, thyme, and salt into the onion-vinegar mixture
  • and season with pepper. Pour over the pasta and toss to combine.
  • Serve the pasta on a platter and season with some cranks of pepper.


Recipe adapted from “Simple Pasta” by Odette Williams