This Italian Chopped Salad is a light, yet hearty salad that tastes like your favorite Italian sub sandwich without the bread!
This recipe was developed by me for STAR Fine Foods, who I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love!
Pneumonia, you guys. I’ve got Pneumonia.
Day five of antibiotics though, so I’m starting to feel human again.
This has been the one time I desperately wish Paul could cook. Goodness knows he is a.ma.zing. in all other aspects of the house – bathrooms, floors, laundry, repair…you name it. Just not cooking.
But after almost two weeks, I’d reached my limit on take-out. So I ordered groceries online (glorious by the way!), and compiled a list of easy healthy dinners he could potentially make, albeit with my attention and guidance. At least I didn’t need to stand!
This Italian Chopped Salad is one of my all-time favorites and I make it often since I always have the ingredients on hand, thanks to my beloved STAR Fine Foods. It’s light, yet filling. So flavorful and healthy. Just what the doctor ordered!
I had actually just made it a few weeks ago to photograph. And a good thing, too. Because Paul’s end result, while tasted delicious, didn’t have anything cut uniformly. OCD nightmare. Lol. But, you know what? HE TRIED. He tried so hard. And I love him that much more for it.
other pasta salad recipes we love!
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How To Make This Italian Chopped Salad Recipe
Italian Chopped Salad
- 1 cup ditalini pasta
- 3 cups chopped Romaine lettuce
- 15 once (1 can) chickpeas ,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
- 1/4 teaspoon kosher salt
- 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!