Simple Italian Pasta and Lettuce Salad

If you ask me, Italian pasta salads are one of the best ways to enjoy dinner on a warm evening.

This hearty salad brings together tender macaroni with crisp lettuce, bitter radicchio, and all the good stuff you’d find at an Italian deli. Fresh vegetables like tomatoes and cucumber add a cool crunch, while creamy gorgonzola and salty salami pack in the flavor.

It’s dressed simply with olive oil, red wine vinegar, and Italian herbs that tie everything together. Garbanzo beans add some heft to make it filling enough for a main course.

It’s an easy weeknight dinner that doesn’t require turning on the oven, perfect for those nights when you want something satisfying but light.

What Kind of Lettuce Should I Use?

For this Italian pasta salad, you’ll want to use a sturdy lettuce that can hold up to the dressing without getting soggy too quickly. Romaine is a great choice because it has a nice crunch and stays crisp even when tossed with the oil and vinegar dressing. Iceberg lettuce also works well if you prefer something milder, though it won’t add quite as much flavor. If you’re feeling adventurous, you can mix in some butter lettuce or green leaf lettuce for variety, but I’d recommend keeping at least half of your lettuce as romaine to maintain that satisfying crunch throughout the salad.

Options for Substitutions

This salad is super forgiving and works well with different ingredients you might have on hand:

• Macaroni: Any small pasta shape works great here – try rotini, penne, or bow ties. Cook according to package directions and rinse with cold water before adding to the salad.
• Radicchio: If you can’t find radicchio or don’t enjoy its bitter taste, swap it with red cabbage for crunch or extra romaine lettuce for a milder flavor.
• Salami: Feel free to use pepperoni, prosciutto, or even leftover grilled chicken if you want to switch things up. For a vegetarian version, just leave out the meat entirely.
• Gorgonzola: Not a fan of blue cheese? Try feta, mozzarella pearls, or shredded Parmesan instead. Each brings its own character to the salad.
• Garbanzo beans: Cannellini beans or kidney beans make good substitutes and keep that protein boost. You can also use drained and rinsed canned beans if that’s what you have.
• Red wine vinegar: White wine vinegar or apple cider vinegar work just fine in the dressing. You might also try balsamic for a sweeter, richer flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pasta salad is adding hot pasta directly to the greens, which wilts the lettuce and radicchio into a sad, limp mess – always rinse your cooked macaroni under cold water and let it cool completely before mixing it with the vegetables.

Another common error is overdressing the salad too early, as the lettuce will become soggy if it sits in dressing for more than 30 minutes, so it’s best to keep the dressing on the side until right before serving.

Don’t forget to season your pasta water generously with salt (it should taste like the sea), because bland pasta will make the entire salad taste flat no matter how good your dressing is.

For the best texture, add the Gorgonzola just before serving rather than mixing it in ahead of time, which prevents it from getting mushy and keeps those nice crumbles intact.

What to Serve With Italian Pasta and Lettuce Salad?

This salad is pretty hearty on its own with the pasta, salami, and beans, so it works great as a main dish for lunch or a light dinner. If you want to round out the meal, some warm garlic bread or focaccia on the side is perfect for soaking up any extra dressing at the bottom of the bowl. A glass of chilled white wine or sparkling water with lemon makes it feel like a proper Italian meal. Since the salad already has plenty going on, I’d keep any sides simple – maybe some marinated olives or a small antipasto plate with roasted red peppers and artichoke hearts if you’re feeding a crowd.

Storage Instructions

Store: This pasta salad keeps well in the fridge for up to 3 days in an airtight container. The lettuce will get a bit softer over time, so if you’re planning to make it ahead, consider keeping the greens separate and tossing everything together right before serving.

Make Ahead: You can prep the pasta, chop all your veggies, and mix up the dressing a day in advance. Store everything separately in the fridge, then combine it all when you’re ready to eat. This way the lettuce stays crisp and fresh instead of wilting in the dressing.

Serve: If your salad has been sitting in the fridge for a day or two, give it a good toss before serving and maybe drizzle on a little extra olive oil and vinegar to freshen it up. It tastes best when served cold or at room temperature.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1750
• Protein: 45-55 g
• Fat: 110-125 g
• Carbohydrates: 85-100 g

Ingredients

For the salad:

• 5 oz macaroni (I use Barilla elbows for the best texture)
• 5 cups lettuce (torn into 2-inch bite-sized pieces)
• 1.5 cups radicchio
• 1/3 cup green onions
• 1 cup tomatoes (sliced into 1/2-inch thick wedges)
• 1 cup cucumber
• 4 oz salami
• 1 cup garbanzo beans (I prefer Goya for their firm texture)
• 1/2 cup gorgonzola

For the dressing:

• 1/2 cup olive oil (extra virgin provides the most robust flavor)
• 1/4 cup red wine vinegar
• 1.5 tsp basil
• 1 tsp oregano
• 1/2 tsp sugar
• 1/4 tsp salt

Step 1: Prepare the Mise en Place

• 5 cups lettuce
• 1.5 cups radicchio
• 1/3 cup green onions
• 1 cup tomatoes
• 1 cup cucumber
• 4 oz salami

While water comes to a boil for the pasta, tear the lettuce into 2-inch bite-sized pieces and roughly chop the radicchio.

Slice the cucumber into half-moons, slice the tomatoes into wedges, dice the green onions, and cut the salami into thin strips or small chunks.

This prep work ensures everything is ready to assemble quickly once the pasta is cooked and cooled.

Step 2: Cook and Cool the Pasta

• 5 oz macaroni

Bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente (usually 8-10 minutes).

Drain the pasta thoroughly and spread it on a sheet pan or plate to cool to room temperature.

I recommend rinsing with a splash of cool water to stop the cooking and prevent clumping, which helps the pasta maintain its texture in the final salad.

Step 3: Whisk the Vinaigrette

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1.5 tsp basil
• 1 tsp oregano
• 1/2 tsp sugar
• 1/4 tsp salt

In a small bowl, whisk together the olive oil, red wine vinegar, basil, oregano, sugar, and salt until well combined.

Let the dressing sit for a minute to allow the dried herbs to bloom and release their flavors into the oil and vinegar.

This simple vinaigrette creates an authentic Italian flavor profile that ties all the ingredients together.

Step 4: Assemble the Salad

• 5 cups lettuce
• 1.5 cups radicchio
• 1/3 cup green onions
• 1 cup tomatoes
• 1 cup cucumber
• 4 oz salami
• 1 cup garbanzo beans
• 5 oz cooked and cooled macaroni from Step 2

In a large bowl, combine the torn lettuce, radicchio, green onions, tomato wedges, cucumber, salami, and garbanzo beans.

Add the cooled pasta from Step 2 and toss gently to combine all ingredients evenly.

The mix of tender lettuce, hearty beans, and chewy pasta creates a well-balanced texture throughout the salad.

Step 5: Dress and Finish the Salad

• vinaigrette from Step 3
• 1/2 cup gorgonzola

Pour the vinaigrette from Step 3 over the salad and toss well to coat everything evenly.

Crumble the gorgonzola cheese over the top just before serving.

I find that adding the cheese last keeps it from breaking down into the dressing while maintaining those beautiful blue-veined pieces throughout the salad.

Simple Italian Pasta and Lettuce Salad

Delicious Simple Italian Pasta and Lettuce Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Calories: 1650

Ingredients Method

Ingredients

  

For the salad::

• 5 oz macaroni (I use Barilla elbows for the best texture)
• 5 cups lettuce (torn into 2-inch bite-sized pieces)
• 1.5 cups radicchio
• 1/3 cup green onions
• 1 cup tomatoes (sliced into 1/2-inch thick wedges)
• 1 cup cucumber
• 4 oz salami
• 1 cup garbanzo beans (I prefer Goya for their firm texture)
• 1/2 cup gorgonzola

For the dressing::

• 1/2 cup olive oil (extra virgin provides the most robust flavor)
• 1/4 cup red wine vinegar
• 1.5 tsp basil
• 1 tsp oregano
• 1/2 tsp sugar
• 1/4 tsp salt

Method

 

1. While water comes to a boil for the pasta, tear the lettuce into 2-inch bite-sized pieces and roughly chop the radicchio. Slice the cucumber into half-moons, slice the tomatoes into wedges, dice the green onions, and cut the salami into thin strips or small chunks. This prep work ensures everything is ready to assemble quickly once the pasta is cooked and cooled.
2. Bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente (usually 8-10 minutes). Drain the pasta thoroughly and spread it on a sheet pan or plate to cool to room temperature. I recommend rinsing with a splash of cool water to stop the cooking and prevent clumping, which helps the pasta maintain its texture in the final salad.
3. In a small bowl, whisk together the olive oil, red wine vinegar, basil, oregano, sugar, and salt until well combined. Let the dressing sit for a minute to allow the dried herbs to bloom and release their flavors into the oil and vinegar. This simple vinaigrette creates an authentic Italian flavor profile that ties all the ingredients together.
4. In a large bowl, combine the torn lettuce, radicchio, green onions, tomato wedges, cucumber, salami, and garbanzo beans. Add the cooled pasta from Step 2 and toss gently to combine all ingredients evenly. The mix of tender lettuce, hearty beans, and chewy pasta creates a well-balanced texture throughout the salad.
5. Pour the vinaigrette from Step 3 over the salad and toss well to coat everything evenly. Crumble the gorgonzola cheese over the top just before serving. I find that adding the cheese last keeps it from breaking down into the dressing while maintaining those beautiful blue-veined pieces throughout the salad.