Italian Chopped Salad
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If you’re craving something fresh, satisfying, and packed with bold flavor, this Italian Chopped Salad is just the ticket. It’s one of those recipes where every bite delivers a little bit of everything—crisp veggies, savory meats, creamy cheese, and a zesty homemade dressing that ties it all together. From the first forkful, you’ll know this isn’t your average salad.
This hearty mix features summer sausage, provolone cheese, marinated artichoke hearts, and stuffed olives—a combination that brings a delicious balance of salty, tangy, and rich flavors. Personally, I love the briny punch of stuffed olives, but if you prefer something milder, regular black olives make a great substitute. The flavor profile reminds me of a classic Italian sub sandwich, but in a lighter, fork-friendly form.
Whether you’re serving it as a main dish for a busy weeknight or bringing it to a potluck to impress your friends, this salad is versatile, crowd-pleasing, and easy to customize. It’s proof that salads can be just as comforting and crave-worthy as any casserole or pasta dish.
Ingredients for Italian Pasta Salad
- DITALINI PASTA
- ROMAINE LETTUCE
- CHICKPEAS
- SUMMER SAUSAGE
- PROVOLONE OR MOZZARELLA CHEESE
- CHERRY TOMATOES
- MARINATED ARTICHOKE HEARTS
- PIMENTO STUFFED OLIVES
- GREEN ONIONS
- DIJON MUSTARD
- HONEY
- GARLIC
- ITALIAN SEASONING
- SALT
- PEPPER
- RED WINE VINEGAR
- EXTRA VIRGIN OLIVE OIL
Instructions for Italian Chopped Salad Recipe
Cook the Pasta: Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Once cooked, drain and rinse the pasta under cold water to cool it down and stop the cooking process. Set aside.
Build the Salad Base: In a large mixing bowl, layer in the Romaine lettuce, chickpeas, summer sausage, provolone cheese, grape tomatoes, marinated artichoke hearts, stuffed olives, and green onions. Add the cooled pasta to the bowl and give everything a gentle stir to combine.
Make the Salad Dressing: In a mason jar or dressing bottle, add all the dressing ingredients. Secure the lid tightly and shake until the mixture is fully combined and has thickened slightly—it should look rich and glossy.
Dress the Salad: Pour the dressing over the salad ingredients and gently toss until everything is evenly coated and the flavors are mingling beautifully.
Serve or Chill: Serve immediately for a crisp, refreshing bite, or cover and refrigerate for up to an hour to let the flavors deepen and meld together.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! You can prep the ingredients and dressing separately up to a day in advance. For the best texture, toss everything together just before serving. If you do mix it ahead, refrigerate and give it a gentle toss before serving.
What pasta works best in this salad?
Short pasta shapes like rotini, penne, or bowtie (farfalle) work beautifully—they hold the dressing well and mix easily with the other ingredients.
Can I substitute the summer sausage?
Absolutely. Try salami, pepperoni, or even grilled chicken for a different protein twist. For a vegetarian version, skip the meat and add extra chickpeas or roasted red peppers.
What kind of olives should I use?
Stuffed olives add a bold, briny flavor, but black olives or Kalamata olives are great alternatives if you prefer something milder or more traditional.
Is the dressing spicy or tangy?
The dressing is tangy with a hint of zest from vinegar and seasonings. You can adjust the flavor by adding a pinch of red pepper flakes for heat or a touch of honey for sweetness.
How long will leftovers keep?
Leftovers will stay fresh in the fridge for up to 2 days. The lettuce may soften, but the flavors will continue to meld. Store in an airtight container for best results.
What’s the best way to serve this at a potluck?
Chill the salad in a large serving bowl and bring the dressing in a separate container. Toss everything together right before serving to keep it crisp and fresh.
FOR MORE RECIPES LIKE THIS, TRY:
Italian Chopped Salad
Real Mom Kitchen
Equipment
Ingredients
- 1 cup dry ditalini pasta
- 3 cups chopped Romaine lettuce
- 15 oz can chickpeas, drained
- 1 cup summer sausage cubed
- 1 cup Provolone or Mozzarella, cubed
- 1 cup cherry tomatoes halved
- 1 cup marinated artichoke hearts drained and chopped
- ¼ cup pimento stuffed olives halved
- ½ cup green onions diced
Dressing:
- 1 Tbsp Dijon mustard
- 2 Tbsp honey
- 2 cloves garlic minced
- 1 tsp dried Italian seasoning
- ¼ tsp salt
- ⅛ tsp pepper
- ½ cup red wine vinegar
- ½ cup extra-virgin olive oil
Instructions
- Cook pasta according to package directions. Drain and rinse under cold water.
- In a large bowl, add the Romaine, chickpeas, sausage, cheese, tomatoes, artichoke hearts, olives, green onions along with the cooked pasta.
- In a mason jar or dressing bottle, add all the dressing ingredients. Cover with the lid and shake until completely combined and thickened. Drizzle over salad ingredients and gently toss to coat.
- Serve immediately or chill for an hour.
Nutrition
Recipe adapted from Belly Full.
