Italian Chopped Salad

A flavorful chopped salad with salami, mozzarella, artichoke hearts, chickpeas, cucumber, plum tomatoes, red onion, little pasta rings and romaine lettuce tossed in a tangy Parmesan vinaigrette.

For this salad everything is chopped small so you get a lot of different flavors in every bite. Cool and crunchy, this is a salad you can enjoy any time of the year.

While I was making the chopped salad I decided right then and there to also make a pasta salad using all the same ingredients except the romaine. Honestly, I can’t decide which I like better. They’re both absolutely delicious.

I guess it depends on your mood and what you’re craving at the moment. Maybe, like me, you’re indecisive and will make both. Win-win.

Italian Pasta Salad

The thing I love most about throwing together a salad is their extreme versatility. You can use this recipe as a guide and omit anything you don’t like or have on hand while adding in more of what you do like.

Welcome additions like capers, roasted red peppers, green olives, a different type of meat like pepperoni, bacon or ham, a different type of cheese like feta, goat or fontina and/or a different bean like white or black beans. This is one of the most forgiving recipes ever.

For a vegetarian version omit the meat and double up on the chickpeas and/or cheese.

So packed with veggies and protein you can serve it as a side dish or a main. Or you can simply eat it at all hours of the day and night until you find yourself scraping the bowl clean and plotting to make it again because it’s that kind of salad. The unforgettable kind.

Italian Chopped Salad

Rating: 51

Prep Time: 25 minutes

Cook Time: 10 minutes

Yield: serves 6 - 8 as a side dish

Italian Chopped Salad

INGREDIENTS:

dressing:
1/2 cup extra-virgin olive oil or a neutral tasting oil like corn oil
2 tablespoons honey
2 - 3 tablespoons red or white wine vinegar
1 clove garlic, minced
1/2 teaspoon Italian seasoning
1/3 cup fresh grated Parmesan cheese
coarse salt and fresh black pepper, to taste
salad:
1/4 cup finely diced red onion
3/4 cup chopped artichoke hearts
3/4 cup diced plum tomatoes, seeds removed
3/4 cup diced cucumber, seeds removed
3/4 cup chopped pepperoni or salami
3/4 cup diced mozzarella cheese
3/4 cup sliced or chopped black olives
1 can chickpeas, drained and rinsed
1 cup cooked small pasta (I used anelletti)
8 cups finely chopped romaine hearts or romaine/iceberg mix
coarse salt and fresh black pepper
red pepper flakes, optional

INSTRUCTIONS:

    Make the dressing:
  1. Pulse all the dressing ingredients together except salt and pepper until smooth and creamy. Season to taste with salt and pepper. Refrigerate.
  2. Make the salad:
  3. In a large mixing bowl toss everything together except the romaine salt, pepper and red pepper.
  4. When ready to serve toss with the romaine then mix in dressing a little at a time until everything is evenly coated. Season to taste with salt and pepper and red pepper flakes, if desired.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.

http://www.cinnamonspiceandeverythingnice.com/italian-chopped-salad/

Italian Pasta Salad

Rating: 51

Prep Time: 25 minutes

Cook Time: 10 minutes

Yield: 8 servings as a side dish

Italian Pasta Salad

INGREDIENTS:

dressing:
1/2 cup extra-virgin olive oil or a neutral tasting oil like corn oil
2 tablespoons honey
2 - 3 tablespoons red or white wine vinegar
1 clove garlic, minced
1/2 teaspoon Italian seasoning
1/3 cup fresh grated Parmesan cheese
coarse salt and fresh black pepper, to taste
salad:
1/4 cup finely diced red onion
3/4 cup chopped artichoke hearts
3/4 cup diced plum tomatoes, seeds removed
3/4 cup diced cucumber, seeds removed
3/4 cup chopped pepperoni or salami
3/4 cup diced mozzarella cheese
3/4 cup sliced or chopped black olives
1 can chickpeas, drained and rinsed
8 ounces cooked and cooled small/medium size pasta (I used anelletti)
coarse salt and fresh black pepper
red pepper flakes, optional

INSTRUCTIONS:

    Make the dressing:
  1. Pulse all the dressing ingredients together except salt and pepper until smooth and creamy. Season to taste with salt and pepper. Refrigerate.
  2. Make the salad:
  3. In a large mixing bowl toss everything together except the salt, pepper and red pepper.
  4. Mix in the dressing a little at a time and toss until everything is evenly coated. Season to taste with salt and pepper and red pepper flakes, if desired.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.

http://www.cinnamonspiceandeverythingnice.com/italian-chopped-salad/

Italian Salad

Comments

  1. Federica says

    What a beautiful pasta salad, so colorful, rich and tasty. The anelletti are very nice, I love them. Bye bye, have a great week

  2. Joanne says

    I always choose pasta over romaine so I definitely would choose this version!! Love all these fun mix-ins…each bite must be such a happy surprise as to what got on your fork!

  3. Nupur says

    Now, how can I not love these wonderful pictures… Very captivating !!

    I would love to try this Salad, once Summer hits the British Land.. Which is very rare BTW.. But nevermind, this is def on my top list ;)

    Nice little space you have created Girl !! Glad to be your new follower, see you around :)

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