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