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Big Italian Chopped Salad

Big Italian Chopped Salad
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Brighten up your meals with this Big Italian Chopped Salad, a colorful medley that’s both hearty and refreshing. This vibrant dish combines fresh, crisp vegetables, protein-rich beans, and al dente pasta, all tossed together in a zesty homemade vinaigrette. Perfect for busy weeknights or as a delightful side at gatherings, it’s easy to prepare and even better when made ahead of time. Family-friendly and fully customizable, this salad allows you to incorporate your favorite ingredients while providing a nutritious option for lunch or dinner. Enjoy the taste of Italy right at your table!

Ingredients

Scale
  • 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)
  • 8 ounces sharp provolone cheese (cut into bite-sized cubes)
  • 1 cup chopped cucumber

Instructions

  1. Prepare the vinaigrette by whisking together olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, oregano, salt, black pepper, and crushed red pepper flakes in a bowl.
  2. Cook ditalini pasta according to package instructions until al dente; rinse under cold water to cool.
  3. Chop the vegetables: romaine lettuce, radicchio, celery ribs, cherry tomatoes, cucumber, and red onion into uniform pieces.
  4. In a large bowl, combine cooled pasta with chopped veggies, cannellini beans, sun-dried tomatoes, marinated artichokes, olives, turkey pepperoni (or alternative), and provolone cheese (or alternative). Drizzle with vinaigrette and toss gently until well combined.
  5. Serve immediately or chill for about an hour to enhance flavors.

Nutrition

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