Name: Big Italian Chopped Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1/2 cup Italian olive oil; 1/3 cup apple cider vinegar; 1 and 1/2 tablespoons 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); 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) or grilled chicken or chickpeas; 8 ounces sharp provolone cheese (cut into bite-sized cubes) or dairy-free alternative; 1 cup chopped cucumber

Big Italian Chopped Salad

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Get ready to savor the vibrant and flavorful Big Italian Chopped Salad! This colorful dish is an easy-to-make favorite that’s perfect for everything from busy weeknights to family gatherings. Packed with fresh vegetables, hearty pasta, and a zesty homemade vinaigrette, this salad is not only quick to prepare but also a crowd-pleaser that will keep everyone coming back for more. With its healthy ingredients and customizable options, it’s ideal as a main course or a refreshing side. Enjoy the delightful medley of textures and tastes in every bite!

Author: Valentina
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 6
Category: Salad
Method: No cooking, mixing
Cuisine: Italian

Ingredients

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1/2 cup Italian olive oil
1/3 cup apple cider vinegar
1 and 1/2 tablespoons 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)
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) or grilled chicken or chickpeas
8 ounces sharp provolone cheese (cut into bite-sized cubes) or dairy-free alternative
1 cup chopped cucumber

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Instructions

Prepare the Vinaigrette: Whisk together olive oil, apple cider vinegar, honey, dijon mustard, minced garlic, oregano, salt, black pepper, and optional red pepper flakes until well combined.
Cook the Pasta: Boil ditalini pasta until al dente; rinse under cold water and drain.
Chop Vegetables: Dice romaine lettuce, radicchio, celery, cherry tomatoes, red onion, cucumber uniformly.
Combine Ingredients: In a large bowl, mix chopped veggies with cooled pasta, beans, sun-dried tomatoes, artichoke hearts, olives, pepperoncini, turkey pepperoni (or chickpeas), and provolone cheese. Pour over vinaigrette and toss gently.
Serve: Enjoy immediately or refrigerate to meld flavors before serving.

Nutrition

Serving Size: 1 cup (200g)
Calories: 320
Sugar: 5g
Sodium: 500mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 8g
Protein: 12g
Cholesterol: 25mg

Find it online: https://chopandcooktips.com/big-italian-chopped-salad/