close up view of chopped salad in a bowl

Italian Chopped Salad

  • Author: Melissa Belanger
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Salad
  • Method: Chopping
  • Cuisine: Italian


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.



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 peperoncini peppers


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

Keywords: dairy free, Italian, salad, copycat, creamy