Name: Big Italian Chopped Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1/2 cup Italian olive oil; 1/3 cup red wine 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 pepperoni (cut into rounds); 8 ounces sharp provolone cheese (cut into bite-sized cubes); 1 cup chopped cucumber

Description

Big Italian Chopped Salad is a vibrant and flavorful dish that brings together fresh vegetables, hearty proteins, and a zesty homemade vinaigrette. Perfect for any occasion—from family gatherings to summer picnics—this salad is not only visually appealing but also bursting with taste in every bite. With its quick preparation time and nutritious ingredients, this salad can be enjoyed as a satisfying main course or as a delightful side dish. Whether you’re hosting a dinner party or looking for an easy lunch option, this Big Italian Chopped Salad is sure to impress.

Ingredients

Scale

1/2 cup Italian olive oil
1/3 cup red wine 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 pepperoni (cut into rounds)
8 ounces sharp provolone cheese (cut into bite-sized cubes)
1 cup chopped cucumber

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Instructions

In a large bowl, whisk together olive oil, red wine vinegar, honey, dijon mustard, minced garlic, oregano, salt, black pepper, and optional red pepper flakes to create the vinaigrette.
Cook ditalini pasta according to package instructions; drain and cool.
Chop the romaine lettuce, radicchio, celery ribs, cherry tomatoes; and dice the red onion.
In the large bowl with the vinaigrette, combine all chopped ingredients along with cooked pasta and remaining salad components.
Toss gently until well coated; serve chilled or at room temperature.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Method: Mixing
Cuisine: Italian

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 6g
Sodium: 580mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 10g
Cholesterol: 30mg