Easy Lettuce Pasta Salad

Here is my favorite lettuce pasta salad recipe, with crisp romaine and radicchio, tender ditalini pasta, savory salami and gorgonzola, and a simple red wine vinaigrette with basil and oregano.

This pasta salad is perfect for those nights when you want something filling but still light and fresh. I love making a big batch on Sunday so we have easy lunches ready for the week. Plus, it actually tastes better the next day once all those flavors have had time to hang out together!

What Kind of Lettuce Should I Use?

This recipe calls for romaine lettuce, which is a great choice because it holds up well when tossed with pasta and dressing without getting soggy too quickly. If you can’t find romaine, iceberg or green leaf lettuce will work in a pinch, though they’re a bit more delicate.

Look for heads of romaine that feel firm and heavy with crisp, dark green outer leaves – avoid any that look wilted or have brown edges.

The recipe also includes radicchio, which adds a nice peppery bite and a pop of purple color, but if you’re not a fan of its slightly bitter taste, you can swap it out for more romaine or add some red cabbage instead.

Options for Substitutions

This pasta salad is super adaptable, so feel free to make these swaps based on what you have:

• Salad macaroni pasta: Any small pasta shape works great here – try rotini, bow ties, or penne. Just cook according to package directions and cool completely before mixing.
• Radicchio: If you can’t find radicchio or don’t like its bitter taste, use red cabbage for color or just add more romaine lettuce.
• Salami: Swap in pepperoni, turkey, ham, or even grilled chicken. For a vegetarian version, just leave it out or add more chickpeas.
• Gorgonzola cheese: Not a fan of blue cheese? Try feta, mozzarella pearls, or shredded parmesan instead.
• Garbanzo beans: Cannellini beans, kidney beans, or even black olives make good substitutes if you’re out of chickpeas.
• Red wine vinegar: White wine vinegar, apple cider vinegar, or fresh lemon juice will give you that tangy kick.
• Cherubs salad tomatoes: Regular cherry tomatoes or grape tomatoes work perfectly. You can also use diced Roma tomatoes if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake with pasta salad is adding hot pasta directly to your lettuce, which will wilt and turn your greens sad and limp – always rinse your cooked macaroni under cold water and let it cool completely before mixing it with the other ingredients.

Another common error is forgetting to season your pasta water with salt, which means your noodles will taste bland no matter how flavorful your dressing is.

To keep your salad from becoming dry and boring, toss the pasta with a little bit of the dressing right after it cools, then add the rest just before serving so everything stays fresh and coated.

Finally, don’t dress the salad too far in advance – the acid in the red wine vinegar will break down the lettuce and make it soggy, so it’s best to add the dressing within an hour of serving.

What to Serve With Lettuce Pasta Salad?

Since this pasta salad is already pretty loaded with veggies, protein, and cheese, it works great as a main dish for lunch or a light dinner. If you want to make it more filling, serve it alongside some warm garlic bread or focaccia for scooping up any extra dressing at the bottom of the bowl. This salad is also perfect for bringing to potlucks and barbecues, where it pairs nicely with grilled chicken, burgers, or hot dogs. For a full Italian-inspired spread, add some marinated olives and pepperoncini on the side, or serve it with a simple minestrone soup for a more complete meal.

Storage Instructions

Store: This pasta salad is best enjoyed fresh, but you can keep leftovers in an airtight container in the fridge for up to 2 days. The lettuce will start to wilt after that, so I wouldn’t push it much longer. If you’re planning to make it ahead, keep the dressing separate and toss everything together right before serving.

Make Ahead: You can prep all the ingredients ahead of time to save yourself some stress. Cook the pasta and chop the veggies, then store them separately in the fridge for up to a day. Mix the dressing and keep it in a jar. When you’re ready to eat, just toss it all together and you’re good to go!

Estimated Nutrition

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

• Calories: 1450-1600
• Protein: 38-44 g
• Fat: 98-110 g
• Carbohydrates: 104-116 g

Ingredients

For the salad:

• 4 oz ditalini or macaroni pasta
• 6 cups romaine lettuce, chopped into 1-inch pieces
• 1 1/2 cups radicchio, shredded
• 1/2 cup green onions, thinly sliced
• 1 1/4 cups cherry tomatoes, halved
• 1 cup cucumber, quartered and sliced
• 3.5 oz salami, julienned
• 1 can (15 oz) garbanzo beans, rinsed and drained
• 1/2 cup Gorgonzola crumbles

For the dressing:

• 1/2 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 1 tsp dried basil, crushed
• 1/2 tsp dried oregano
• 1/2 tsp sugar
• 1/2 tsp kosher salt
• 1/4 tsp cracked black pepper

Step 1: Cook the Pasta

• 4 oz ditalini or macaroni pasta

Bring a pot of salted water to a boil and cook the ditalini pasta according to package directions, usually 8-10 minutes until al dente.

Drain the pasta in a colander and spread it on a plate to cool slightly while you prepare the remaining ingredients.

I like to rinse cooled pasta lightly with cool water to stop the cooking and prevent it from becoming mushy.

Step 2: Prepare the Dressing

• 1/2 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 1 tsp dried basil, crushed
• 1/2 tsp dried oregano
• 1/2 tsp sugar
• 1/2 tsp kosher salt
• 1/4 tsp cracked black pepper

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

Let the dressing sit for a minute so the dried herbs can begin to bloom and release their flavors into the oil and vinegar base.

Step 3: Assemble the Salad Base

• 6 cups romaine lettuce, chopped into 1-inch pieces
• 1 1/2 cups radicchio, shredded
• 1/2 cup green onions, thinly sliced
• 1 1/4 cups cherry tomatoes, halved
• 1 cup cucumber, quartered and sliced
• 3.5 oz salami, julienned
• 1 can garbanzo beans, rinsed and drained

In a large bowl, combine the chopped romaine lettuce, shredded radicchio, sliced green onions, halved cherry tomatoes, sliced cucumber, julienned salami, and drained garbanzo beans.

Toss these ingredients together gently to distribute them evenly.

I find that tossing the vegetables and proteins before adding the pasta helps ensure everything gets mixed uniformly.

Step 4: Combine Pasta and Dress the Salad

• cooked pasta from Step 1
• dressing from Step 2
• salad base from Step 3

Add the cooled cooked pasta from Step 1 to the salad bowl and pour the dressing from Step 2 over everything.

Toss the entire salad thoroughly, making sure the dressing coats all the ingredients evenly.

This is where the flavors come together—the warm pasta absorbs the vinaigrette beautifully while the fresh lettuce stays crisp.

Step 5: Finish and Serve

• 1/2 cup Gorgonzola crumbles

Transfer the dressed salad to a serving platter or bowl and top with the Gorgonzola crumbles just before serving.

Sprinkle the cheese generously across the top so each bite has some of the creamy, tangy flavor.

This salad is best served immediately while the lettuce is still crisp and the pasta is still slightly warm.

Easy Lettuce Pasta Salad

Delicious Easy Lettuce Pasta Salad recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 8 servings

Calories 1525 kcal

Ingredients

  

For the salad

• 4 oz ditalini or macaroni pasta
• 6 cups romaine lettuce, chopped into 1-inch pieces
• 1 1/2 cups radicchio, shredded
• 1/2 cup green onions, thinly sliced
• 1 1/4 cups cherry tomatoes, halved
• 1 cup cucumber, quartered and sliced
• 3.5 oz salami, julienned
• 1 can (15 oz) garbanzo beans, rinsed and drained
• 1/2 cup Gorgonzola crumbles

For the dressing

• 1/2 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 1 tsp dried basil, crushed
• 1/2 tsp dried oregano
• 1/2 tsp sugar
• 1/2 tsp kosher salt
• 1/4 tsp cracked black pepper

Instructions

 

• Bring a pot of salted water to a boil and cook the ditalini pasta according to package directions, usually 8-10 minutes until al dente. Drain the pasta in a colander and spread it on a plate to cool slightly while you prepare the remaining ingredients. I like to rinse cooled pasta lightly with cool water to stop the cooking and prevent it from becoming mushy.
• In a small bowl, whisk together the olive oil, red wine vinegar, crushed basil, oregano, sugar, kosher salt, and cracked black pepper until well combined. Let the dressing sit for a minute so the dried herbs can begin to bloom and release their flavors into the oil and vinegar base.
• In a large bowl, combine the chopped romaine lettuce, shredded radicchio, sliced green onions, halved cherry tomatoes, sliced cucumber, julienned salami, and drained garbanzo beans. Toss these ingredients together gently to distribute them evenly. I find that tossing the vegetables and proteins before adding the pasta helps ensure everything gets mixed uniformly.
• Add the cooled cooked pasta from Step 1 to the salad bowl and pour the dressing from Step 2 over everything. Toss the entire salad thoroughly, making sure the dressing coats all the ingredients evenly. This is where the flavors come together—the warm pasta absorbs the vinaigrette beautifully while the fresh lettuce stays crisp.
• Transfer the dressed salad to a serving platter or bowl and top with the Gorgonzola crumbles just before serving. Sprinkle the cheese generously across the top so each bite has some of the creamy, tangy flavor. This salad is best served immediately while the lettuce is still crisp and the pasta is still slightly warm.