La Scala Pasta Salad Recipe: Classic Italian-Inspired Dish

If you enjoyed my Godfather Pasta, you already know it’s like a hot Italian hero transformed into pasta. With my new Pastabilites I wanted to create a cold pasta-salad version that captures the same bold flavors. This La Scala Pasta Salad is inspired by the classic La Scala Salad from Joe Allen in NYC’s theatre district — a hearty “meat salad” by any name. Here we swap the lettuce for ditalini (small pasta tubes) and pile in cheeses, charcuterie, peppers and chickpeas to make a pasta-salad that tastes like a charcuterie board, but comes together quickly and easily.

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La Scala Pasta Salad

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 — Once boiling, add salt to the water for seasoning.

Adding ditalini pasta to salted boiling water — Add the ditalini and stir so the pieces don’t stick.

Hand reducing heat to medium on stove — **Tip:** Instead of relying on a wooden spoon to stop a boil-over, reduce heat to medium after it comes to a boil. The pasta will still cook perfectly according to package times.

Stirring pasta as it boils — Stir occasionally and cook to al dente following the shortest time on the package.

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 the red onion and provolone, drain the peppers and chickpeas, and cube the salami, soppressata or pepperoni. Having everything prepped makes assembly fast.

Cool The Pasta

Rinsing cooked pasta under cold water in a colander in the sink — When the pasta is done, drain it and rinse under cold water for 2–3 minutes until it’s cool to the touch. Warm pasta 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 to give yourself plenty of room for tossing.

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, banana peppers, roasted red peppers, chickpeas, provolone and cubed charcuterie to the pasta.

Adding creamy Italian salad dressing to the bowl of pasta. — Finish with creamy Italian dressing — use your favorite store brand or make a homemade dressing (see tips below).

Tossing pasta. — Toss everything until the pasta is evenly coated and the ingredients are well distributed.

The Taste Test

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

Man trying pasta — Adjust seasoning if needed and serve.

Man giving a thumbs up — This salad is a crowd-pleaser and pairs nicely with dishes like Sausage & Peppers Parmesan.

Yield: 8

La Scala Pasta Salad

This cold pasta salad channels the flavors of an Italian hero with ditalini, sharp provolone, salty cured meats, roasted peppers, banana peppers, chickpeas and creamy Italian dressing. It’s simple to assemble and keeps well in the refrigerator.

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 pot. Add the salt, reduce heat to medium and cook the ditalini until al dente following the package instructions. Drain and rinse under cold water for 2–3 minutes until cool to the touch.
Transfer the cooled pasta to a generous mixing bowl.
Add the diced onion, banana peppers, roasted red peppers, chickpeas, provolone and diced charcuterie on top of the pasta. Pour the Italian dressing over everything last.
Toss to coat the pasta and ingredients evenly. Serve immediately or cover and chill for 2–3 hours. Keeps 5–7 days refrigerated.

Jeffrey’s Tips

To make a simple homemade creamy Italian dressing combine: 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 cloves garlic (minced), 1 1/2 teaspoons Italian seasoning, 1 1/2 teaspoons sugar, 1 teaspoon dried basil, 1 teaspoon dried thyme and 1/2 cup grated Parmesan or Pecorino Romano. Stir, shake well, and use as directed.