Tuesday, October 25, 2016

Italian Chopped Salad

Italian Chopped Salad: Savory Sweet and Satisfying

This salad is packed with delicious flavors and topped with a homemade dressing. Now it may seem a little different mixing pasta and lettuce but after the success of my BLT Pasta Salad, which mixes the two, I figured this one would be delicious as well. This salad did not disappoint. The whole family loved it.

Italian Chopped Salad



  • 1/2 cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons red or white wine vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon Italian seasoning
  • 1/3 cup grated Parmesan cheese
  • black pepper, to taste
  • Salad

  • 1/2 cup finely diced red onion
  • 3/4 cup diced Roma tomatoes
  • 3/4 cup diced cucumber
  • 3/4 cup hard salami
  • 3/4 cup diced mozzarella cheese
  • 3/4 cup sliced black olives
  • 1 can chickpeas, rinsed and drained
  • 1/2 cup small pasta, cooked and drained
  • 8 cups finely chopped romaine hearts
  • black pepper, optional
  • red pepper flakes, optional


  1. Add all of the dressing ingredients, except the black pepper, to a blender. Pulse until all of the ingredients are smooth and creamy. Season with black pepper, to taste and refrigerate until cold.
  2. In a large bowl toss together all of the salad ingredients and season with black pepper and red pepper if desired.
  3. Add salad dressing and toss to evenly coat. Serve immediately.

If not serving right away, wait to add the romaine and salad dressing until right before serving.

If you anticipate leftovers, add the dressing  to individual servings, otherwise the dressing will make the romaine soggy sitting in the fridge overnight.
*Adapted from Cinnamon and Spice and Everything Nice.
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