Italian Chopped Salad

Why I love this Italian salad recipe

The salad was inspired by the chopped salad I had at Portillo’s in Chicago sometime last summer. I left out the cheese and I made a creamy Italian dressing because it’s pretty impossible to replicate a “house” dressing.

The ditalini was a must-have, but I choose whatever sounded good for the rest of the ingredients. You can do the same. I even considered adding chickpeas, but I forgot at the last minute.

This salad is totally customizable though, you can include or omit any of the ingredients in this salad. Just choose what you love and chop it up.

If you like this recipe, you have to try this roasted vegetable pasta salad, and this Mediterranean quinoa salad and this pumpkin pasta with Italian sausage.

Searching for salad recipes without pasta? Don’t worry, you could try this leftover turkey salad, this super easy broccoli salad or, own of my personal faves, this kale caesar salad.

SHOP THIS RECIPE:

mixing bowl

Buy Now →

chef’s knife

Buy Now →

measuring spoons

Buy Now →

Ingredients & substitutions

• Ditalini – We love ditalini in this salad recipe, but you could also use small shells or a basic elbow macaroni. Stick with small, bite sized pasta but not too small that you won’t be able to taste the pasta.
• Marinated artichokes – These artichokes are prepared and marinated with herbs, spices, and often have a tangy vinegar taste which pairs very well with the ingredients in our Italian salad.
• Pepperoncinis – Banana pepper or cherry peppers would be your best substitute for this ingredient.
• Italian mix salad
• Cucumbers
• Tomatoes
• Bacon – You can use precooked bacon to save yourself some time and mess.
• Pepperoni
• Creamy Italian dressing – We made our own for this recipe, but you can absolutely use a store bought creamy Italian dressing if you prefer.

How to make Italian chopped salad

Make the dressing. Combine the ingredients for the creamy Italian dressing in mixing bowl or mason jar. Stir until combined and adjust seasoning with salt & pepper, to taste.

Chopped ingredients that need chopping. I don’t always run my knife through the lettuce, but if the pieces seem especially large, I think it’s helpful.

It’s up to you how small or large the pieces you chop are, and you can use pre-chopped ingredients if you can find them. We usually buy sliced peperoncini and diced pepperoni to save time, but you don’t have to.

Toss the salad. If you’re serving the recipe immediately, combine it all in a large salad bowl and toss with your desired amount of dressing.

If you aren’t planning to eat it all right away, store the “wet” ingredients separately and add dressing just before eating to prevent the salad from getting soggy.

Do you love Italian foods? Check out some of our favorite Italian recipes: Sausage stuffed shells / Italian style green beans / Anise cookies / Italian breakfast sandwiches

Italian Chopped Salad

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings 12

This Italian chopped salad recipe is incredibly delicious and so easy to toss together. This filling Portillo’s copycat salad is packed with a mixture of vegetables, meat, and pasta, and topped with a simple, creamy Italian dressing (that’s also dairy free!). There are so many flavors and textures to enjoy together, that you won’t even miss the cheese.

Cook ModePrevent your screen from going dark

Ingredients

For the dressing:

• 1/2 cup mayonnaise
• 1/4 cup tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Italian seasoning
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

For the salad:

• 1 cup uncooked ditalini pasta
• 1 large bag Italian salad mix (romaine with red cabbage)
• 1 English cucumber (seeded and chopped)
• 2 roma tomatoes (seeded and chopped)
• 1 cup chopped bacon
• 1 cup diced pepperoni
• 1 cup chopped marinated artichokes (drained)
• 1 cup chopped pepperoncini peppers

Instructions

• Cook the pasta according to the package directions for al dente. When pasta is cooked, drain and rinse with cold water.
• Whisk dressing ingredients together in a bowl until smooth. Set aside or refridgerate until ready to use.
• In a large bowl, combine salad ingredients. Before serving toss with desired amount of dressing until evenly coated.

Nutrition

Calories: 262kcal Carbohydrates: 14g Protein: 8g Fat: 19g Trans Fat: 0.2g Cholesterol: 23mg Sodium: 600mg Fiber: 2g Sugar: 2g Vitamin C: 15mg

Did you make this recipe?

Please take a moment to leave a comment and provide a star rating below. You can also share your creation on Instagram and tag us at @simplywhisked – Thank you for your feedback!