Italian Chopped Salad
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.
Servings: 12
Calories: 262kcal
Ingredients
For the dressing:
- 1/2 cup mayonnaise or vegan mayo for egg free
- 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. In a large pot of salted, boiling water, cook the pasta according to the package directions for al dente. When pasta is cooked, drain and rinse with cold water.
- Make the dressing. Combine the ingredients for the dressing in mixing bowl or mason jar. Whisk until smooth until and adjust seasoning with salt & pepper, to taste. Set aside or refrigerate until ready to use.
- Toss the salad. In a large bowl, combine salad ingredients and add your desired amount of dressing. Mix the salad is until evenly coated. Serve immediately.
If you need extra time while you prep the rest of the salad, drizzle with oil to prevent sticking.
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.
Video
Nutrition
Calories: 262kcal | Carbohydrates: 14g | Protein: 8g | Fat: 19g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 600mg | Fiber: 2g | Sugar: 2g | Vitamin C: 15mg