Chopped Italian Salad

June 5, 2019

Chopped Italian Salad


Chopped Italian Salad

Italian Chopped Salad

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  • 1 cup ditalini pasta
  • 3 cups chopped Romaine lettuce
  • 15 once (1 cachickpeas drained
  • 1 cup cubed summer sausage
  • 1 cup cubed Provolone or Mozzarella
  • 1 cup cherry tomatoes halved
  • 1 cup marinated artichoke hearts drained and chopped
  • 1/4 cup pimento stuffed olives halved
  • 1/2 cup diced green onions
  • For The Dressing
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • 2 cloves garlic minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/3 teaspoon pepper
  • 1/8 teaspoon pepper
  • 1/2 cup red wine vinegar
  • 1/2 cup extra-virgin olive oil


  • Bring a large pot of water to a boil; cook pasta until al dente according to package directions. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking.
  • In a large bowl, add the cooked pasta, Romaine, chickpeas, sausage, cheese, tomatoes, artichoke hearts, olives, and green onions.
  • In a medium bowl, whisk together all the the ingredients for the dressing, except the olive oil. Then slowly stream in the olive oil to emulsify. (Alternatively, you can place all the ingredients in a jar with a lid and shake until completely combined and thickened.) Drizzle over all the salad ingredients and gently toss to coat.
  • Serve immediately or chill for an hour and enjoy
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