Big Italian Chopped Salad

If you’re looking for a salad that’s not only vibrant and colorful but also bursting with flavor, then this Big Italian Chopped Salad is just what you need! This recipe has quickly become a favorite in my kitchen, perfect for everything from busy weeknights to family gatherings. With its hearty ingredients and delicious homemade vinaigrette, it’s a crowd-pleaser that everyone will love.

What I adore most about this salad is how easy it is to whip up – no cooking skills required! Just chop, mix, and enjoy. It’s great as a main course or as a side dish to complement your favorite meals. Trust me; once you make this Big Italian Chopped Salad, it’ll become a staple in your home!

Why You’ll Love This Recipe

• Quick and easy: This salad comes together in just about 35 minutes, making it perfect for those hectic evenings.
• Family-friendly: Packed with flavors and textures, it’s sure to please even the pickiest eaters.
• Make-ahead convenience: Prepare it in advance for meal prep or potlucks; the flavors only get better as they marinate!
• Nutrient-packed: Loaded with fresh veggies and beans, this salad is not only tasty but also healthy.

Ingredients You’ll Need

This Big Italian Chopped Salad features simple, wholesome ingredients that are easy to find. From crunchy vegetables to creamy cheese, each component adds something special to the dish.

For the Vinaigrette

• 1/2 cup (113ml) Italian olive oil
• 1/3 cup (76ml) apple cider vinegar
• 1 and 1/2 Tablespoons (38ml) honey
• 2 teaspoons dijon mustard
• 2 cloves garlic (minced)
• 1 teaspoon fresh oregano (minced)
• 1 teaspoon fine sea salt (more to taste)
• 1/2 teaspoon freshly cracked black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)

For the Salad

• 1 cup ditalini pasta (cooked to al dente and cooled)
• 2 hearts romaine lettuce (chopped)
• 1 small radicchio (chopped)
• 2 celery ribs (thinly sliced)
• 1 pint cherry tomatoes (cut in half)
• 1 small red onion (diced)
• 1 15-ounce can cannellini beans (drained, rinsed, and patted dry)
• 1 cup oil-packed sun-dried tomato halves (drained and chopped)
• 1 6.5-ounce jar marinated artichoke hearts (drained and chopped)
• 1/2 cup black olives (cut in half)
• 1/2 cup pepperoncini (sliced into rings)
• 8 ounces turkey pepperoni (cut into rounds)
• 8 ounces sharp provolone cheese (cut into bite-sized cubes)
• 1 cup chopped cucumber

Variations

One of the best parts of this Big Italian Chopped Salad is its flexibility! Feel free to mix things up based on what you have available or your personal tastes.

• Swap the protein: Use grilled chicken or chickpeas instead of turkey pepperoni for a different twist.
• Change up the cheese: Feta or mozzarella would be delightful alternatives if you’re looking for something different.
• Add more greens: Spinach or kale can be great additions for extra nutrients.
• Make it vegetarian: Simply omit the turkey pepperoni for a delicious meat-free option.

How to Make Big Italian Chopped Salad

Step 1: Prepare the Vinaigrette

Start by mixing all of your vinaigrette ingredients in a bowl. Whisk them together until well combined. This homemade dressing brings all the flavors together and adds a lovely tangy touch to your salad!

Step 2: Cook the Pasta

Cook the ditalini pasta according to package instructions until al dente. Rinse it under cold water after cooking to stop the cooking process. This ensures your pasta won’t get mushy when mixed with the other ingredients.

Step 3: Chop Your Veggies

While the pasta cooks, chop up all your vegetables – romaine lettuce, radicchio, celery, cherry tomatoes, red onion, cucumber – you name it! The key here is uniformity; this way every bite will have a little bit of everything!

Step 4: Combine Everything

In a large bowl, add in all your chopped veggies along with cooked pasta, beans, sun-dried tomatoes, artichoke hearts, olives, pepperoncini, turkey pepperoni, and provolone cheese. Pour over that delicious vinaigrette and gently toss everything together until well coated.

Step 5: Serve It Up!

Enjoy immediately or refrigerate before serving if you prefer letting those flavors meld together further. Whether enjoyed solo or alongside other dishes, this Big Italian Chopped Salad will surely impress!

Pro Tips for Making Big Italian Chopped Salad

Creating the perfect Big Italian Chopped Salad is not just about tossing ingredients together; it’s about elevating the flavors and textures to create a dish everyone will love!

• Use Fresh Ingredients: Fresh vegetables and herbs can truly make or break your salad. They add vibrant colors and robust flavors that are essential for a refreshing taste.
• Customize Your Add-Ins: Feel free to swap out any ingredients based on what you have on hand or your personal preferences. Want to add some bell peppers or avocado? Go for it! This salad is all about versatility.
• Make the Dressing Ahead: Preparing the homemade vinaigrette in advance allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator, and shake well before using.
• Chill Before Serving: Allowing your salad to chill in the fridge for at least 30 minutes before serving enhances the flavor and makes it extra refreshing on a warm day.
• Adjust Seasoning to Taste: Always taste your salad before serving, and feel free to adjust seasonings as needed. A pinch more salt or a dash of vinegar can really elevate the overall profile!

How to Serve Big Italian Chopped Salad

Presentation matters, especially when it comes to salads! This Big Italian Chopped Salad is not only colorful but also packed with delicious flavors that will impress your guests. Here are some ideas on how to serve it:

Garnishes

• Fresh herbs: A sprinkle of chopped basil or parsley on top adds a fresh burst of flavor and makes your salad look even more appealing.
• Parmesan cheese shavings: Although we’re avoiding animal-derived products like traditional Parmesan, you can use a dairy-free alternative that resembles cheese for added creaminess.

Side Dishes

• Garlic Bread: Nothing complements an Italian meal like warm, crusty garlic bread. It’s perfect for mopping up any leftover vinaigrette.
• Grilled Vegetables: A platter of grilled zucchini, bell peppers, and eggplant adds a smoky flavor that pairs wonderfully with the freshness of the salad.
• Quinoa Pilaf: Lightly seasoned quinoa pilaf is a great side option that adds protein and makes your meal heartier without overwhelming the main dish.
• Fruit Salad: A simple fruit salad with seasonal fruits provides a refreshing contrast to the savory notes of the Big Italian Chopped Salad. Plus, it’s an easy way to incorporate some sweetness into your meal!

Now you’re all set to enjoy this delightful Big Italian Chopped Salad! Happy cooking!

Make Ahead and Storage

This Big Italian Chopped Salad is perfect for meal prep! You can easily whip it up ahead of time, making it an ideal choice for busy weeknights or lunches. Here’s how to store it properly.

Storing Leftovers

• Store in an airtight container in the refrigerator.
• Consume within 3-5 days for optimal freshness.
• Keep the dressing separate until ready to serve to prevent sogginess.

Freezing

• This salad is not recommended for freezing due to the fresh vegetables and textures.
• However, you can freeze the homemade vinaigrette separately for up to 1 month.

Reheating

• If you have leftover pasta, you can reheat it gently over low heat on the stove or in the microwave.
• Avoid reheating the salad itself; enjoy it cold or at room temperature for the best flavor.

FAQs

Here are some common questions about making a Big Italian Chopped Salad.

Can I make a Big Italian Chopped Salad ahead of time?

Absolutely! You can prepare this salad a day in advance. Just keep the dressing separate until you’re ready to serve for the best taste and texture.

What can I substitute if I don’t have ditalini pasta?

If you don’t have ditalini pasta, feel free to use any small pasta shape like elbow macaroni or mini farfalle. The key is to have something bite-sized that complements the chopped ingredients well.

Is there a vegetarian option for this Big Italian Chopped Salad?

Yes! You can simply omit the turkey pepperoni and replace it with extra vegetables or plant-based protein options like chickpeas or tofu to keep it hearty and satisfying.

How do I make this salad gluten-free?

To make this salad gluten-free, substitute traditional pasta with gluten-free pasta alternatives available in stores. Check all other ingredients as well to ensure they are gluten-free.

How long does this Big Italian Chopped Salad stay fresh?

When stored properly in the fridge, this delicious salad will remain fresh for about 3-5 days. Just remember to keep the dressing separate until serving!

Final Thoughts

I hope you enjoy making this Big Italian Chopped Salad as much as I do! It’s not just vibrant and full of flavor, but also incredibly versatile. Whether you’re serving it as a main dish or a refreshing side, it’s sure to be a hit at any table. So grab your ingredients, get chopping, and savor every bite! Happy cooking!