Italian Chopped Salad

Servings 4 people


  • 1 cup ditalini pasta uncooked
  • 3 cups Romaine lettuce cut into bite size pieces
  • 1 1/2 cups chickpeas rinsed and drained
  • 1 1/2 cups summer sausage salami or mortadella, cubed
  • 1 cup cubed Mozarella
  • 1 cup cherry tomatoes halved
  • 1 cup artichoke hearts drained and halved
  • 1/4 cup pimento stuffed olives sliced
  • 1/2 cup green onions chopped


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


  • In a large pot of salted water cook pasta until al dente according to package directions. For Ditalini I do about 8-9 minutes. Drain, rinse immediately under cold water and then drain again. Drizzle with a little olive oil and toss to prevent sticking.
  • In a medium bowl, add all ingredients except the olive oil and whisk to combine. Continue whisking and slowly drizzle in the Olive Oil. Whisk until the dressing is creamy.
  • In a large serving bowl, add the chopped Romaine, cooked ditalini, chickpeas, sausage, cheese, tomatoes, artichoke hearts, olives, and green onions. Drizzle on the dressing and toss well to combine.
  • Serve immediately or keep the lettuce separate and store in the fridge until ready to serve.

Meal Prep Instructions

  • To make this ahead, you simply prepare the salad insgredients as listed above, but omit the chopped Romaine lettuce and store until serving day. Chop the Romaine and keep it in a separate bag until you want to serve the salad. Store the dressing in a small mason jar in the fridge. Remove to let come to temperature on serving day and shake well before pouring on the salad.