Chopped Salad Pasta Salad

Chopped Salad Pasta Salad

Jul 09, 2024Micah Wexler


For the Salad:
  • 1 box cooked fusilli pasta, cooled
  • 1 package Pasture Project Eureka Lemon Chicken Breast, cooked and diced
  • 1 Olympia Provisions rosette d’oregon salami, diced
  • 1/2 Olympia Provisions rosette d’oregon salami, sliced as thin as possible into rounds
  • 1 cup diced sharp provolone cheese
  • 1 medium zucchini, diced, sautéed and cooled
  • 2 cup chopped broccolini, sautéed and cooled
  • 1 head chopped Treviso or radicchio
  • 1 cup chopped mixed olives
  • 2 cup mozzarella pearls
  • 1/2 cup fresh basil, chopped


For the Dressing:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup sherry vinegar
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste



  1. Place salami rounds on a baking sheet and broil until crisp. Set aside.
  2. Add all ingredients (except the salami crisps) to a large mixing bowl and thoroughly mix until combined.
  3. Plate the salad in individual servings, top with salami crisps and enjoy!


  • Make sure all the sautéed vegetables are cooled before adding them to the salad to avoid wilting the other ingredients.
  • You can prepare the salad a few hours in advance and store it in the refrigerator to let the flavors develop further.
  • Add the chicken juices from the pan into the salad.

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