Go Back
Italian Chopped Salad in large serving bowl
Print Recipe
5 from 19

Italian Chopped Salad

This Italian Chopped Salad is a light, yet hearty salad that tastes like your favorite Italian sub sandwich but with pasta instead of the bread!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Salad
Cuisine: American
Keyword: italian chopped salad
Servings: 10

Ingredients

FOR THE SALAD

  • 1 & 1/4 cups dry ditalini pasta
  • 3 cups chopped Romaine lettuce
  • 15 once (1 can) garbanzo beans (chickpeas) drained
  • 1 cup cubed summer sausage
  • 1 cup cubed Provolone cheese (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 scallions

FOR THE DRESSING

  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • 2 cloves garlic minced
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon pepper
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil

Instructions

  • 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!

Video

Nutrition

Calories: 302kcal | Carbohydrates: 19g | Protein: 8g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 584mg | Potassium: 184mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1680IU | Vitamin C: 9.3mg | Calcium: 125mg | Iron: 1.1mg