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My Italian salad recipe

My Italian salad recipe

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Healthy quick creative way to make your diet healthy!

Río Negro, Argentina

1 person made this


  • Mozerella
  • Spinach
  • Yellow pepper
  • Olives
  • Sundried tomatoes
  • Ham
  • Cucumber
  • Tomato paste


  1. Chop up all vegetables
  2. Mix everything together in a bowl


If you are vegetarian you can take out the ham

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)


Big Italian Salad

This big Italian salad is my go-to for spaghetti and meatballs, fettucini bolognese, pasta e fagioli, baked ziti, focaccia or anything else in that Italian comfort food realm. The homemade dressing is what makes it so good: think of it as a much, much improved version of that bottled Italian dressing sitting in your fridge door.

The dressing takes just a few minutes to make — and, if you’re used to the beige bottled stuff, you’ll be surprised to see how fresh herbs make this vinaigrette a beautiful and vibrant green. That’s how it should be!

What do you need to make the Italian Salad?

This salad comes together quickly with 9 ingredients:

  • Romaine Lettuce
  • Green Bell Pepper
  • Roma Tomatoes
  • Kalamata Olives
  • Green Olives
  • Ham
  • Salami
  • Pepperoni
  • Provolone Cheese

What is on a chopped salad?

Chopped salads can feature virtually anything you want on them.

Because of the finer cut of the lettuce, flavors are absorbed more. Savory, acidic flavors coat chopped lettuce, so virtually every bite is full of flavor.

Because of the smaller chunks of lettuce, whatever you add to your chopped salad recipe, you will get in almost every single bite.

Most Italian chopped salads feature a combination of olives, tomatoes, peppers, ham, salami, and provolone cheese.

Recipe Summary

  • 1 (12 ounce) package tri-color rotini pasta
  • ¾ pound Italian salami, finely diced
  • ½ green bell pepper, sliced
  • ½ red bell pepper, sliced
  • ½ red onion, chopped
  • 1 cup Italian-style salad dressing
  • 1 (6 ounce) can sliced black olives
  • 8 ounces small fresh mozzarella balls (ciliegine)
  • 3 (.7 ounce) packages dry Italian-style salad dressing mix, or to taste
  • ½ cup shredded Parmesan cheese

Bring a large pot of lightly salted water to a boil cook rotini at a boil until tender yet firm to the bite, about 8 minutes drain and rinse with cold water until cool.

Combine pasta, salami, green bell pepper, red bell pepper, onion, salad dressing, olives, and mozzarella cheese in a large bowl. Mix dry salad dressing into pasta sprinkle with Parmesan cheese.

Reviews (1852)

Most helpful positive review

Most helpful critical review

1/8 c.) of some sweet and hot peppers, and sliced peppers and onions and serve it on warm Italian bread with mozzarella cheese (with the peppers and onions). The best thing to do is to have it cook in the slow cooker until it is cooked through, then slice it thinly and return it to the juice for about an hour (just like they do at the beef restaurants). It was a hit at my daughter&aposs family birthday party, and took hardly any effort. THANKS SO MUCH FOR THE RECIPE! Read More

How to Make Italian Pasta Salad

  • Cook pasta al dente: You want to cook pasta until firm but not too soft because no one likes mushy pasta salad. “Taste and tell” or follow package instructions undercooking by 2 minutes.
  • Shock pasta and let cool: Now you want to stop pasta cooking immediately. Drain in a colander, rinse with cold water and let cool down. It’s a big “no-no” to mix hot pasta with fresh veggies and cheese.
  • Chop everything into bite size pieces: Halved tomatoes, olives and even cheese will end up in every bite. Same goes for bell pepper and salami.
  • Whisk Italian dressing: Whisk oil, vinegar, and dried herbs and pour over salad. Toss gently but well with large metal spoon.
  • Let salad sit for 30 minutes: Refrigerate salad for best results for a bit, if you can. Flavors will really come together in that half hour.

My Best Pasta Salad Recipes:

This pasta salad recipe contains four things I love: pine nuts, arugula, feta, and pasta. The delightful flavor combination is sure to impress even the most discerning palates. And besides all that deliciousness, there&rsquos no chopping involved!

Knowing that some folks have strong feelings about macaroni salad, it took me a while to muster the courage to share my favorite. This version uses mayonnaise and a lot of other ingredients that guarantee it&rsquos &ldquoreally good.&rdquo (This salad is also part of my &ldquoreally good&rdquo recipe collection on IBC. So is the Really Good Pasta Salad recipe that&rsquos linked later in this post.)

The inspiration for this recipe came from the salad my dad fixes for our family&rsquos annual Fourth of July celebration. As with his pasta salad, mine has the familiar zip and tang of Miracle Whip. But being who I am, I&rsquom compelled to take things up a notch with the addition of red pepper, celery, dill relish, and a few seasonings.

I recently made this salad for the first time, and I couldn&rsquot be more pleased with it. It&rsquos a mashup of classic broccoli salad and chicken pasta salad. If you enjoy either salad or both of them, this is the entrée you&rsquoll want to whip up for that next special luncheon or supper.

In this fun twist on the classic, wagon wheel pasta is mixed with corn, beans, roasted red peppers, jalapeños, and ranch dressing. The touch of heat and Southwestern-inspired ingredients add up to a pasta salad recipe that&rsquos the ideal side for any time you want to kick up your heals.

Take your pasta salad game to the next level with this Tortellini Pasta Salad. Just combine cheese tortellini, pepperoni, cheese, mixed veggies, and pine nuts and toss all of that with a bold red wine vinaigrette. A new go-to for lunch? Dinner? Get-togethers? Yes, all of the above!

Recipe: The Best Ever Classic Italian Salad Dressing

What’s in your bottled salad dressing? Unfortunately, it’s not a pretty picture for most store-bought options. The good news is making your own homemade salad dressing really doesn’t take much time or skill. And not only are they usually a whole lot cheaper, but homemade dressings also taste better and contain real ingredients.

My son and I used to use Girard’s Champagne dressing. I thought because it was a premium brand that it had to be “better”&mdashboy was I wrong! With MSG, caramel coloring, preservatives, and lots of other processed ingredients, I ultimately decided to make a change. So when we started our real food journey we gradually made the move to making our own, Homemade Italian Salad Dressing.

Chopped Salad Serving Suggestions

Thanks to the cheese and chickpeas, this chopped salad is hearty enough to be a meal on its own! Served with a slice of crusty bread, homemade focaccia, or avocado toast, it’s a perfect healthy lunch.

It’s also a great salad to serve as a side with pizza, pasta, or classic picnic fare. Pair it with a Margherita pizza, a summer veggie pizza, or any of these 25 easy pasta recipes, or serve it with one of these dishes for a fun summer cookout:

Try this chopped salad recipe, and then check out What’s Gaby Cooking: Eat What You Want! It’s a great choice for this time of year, because it includes so many fun summer recipes and entertaining menus. I have my eye on the Avocado Migas, Loaded Fattoush, Blackberry Thyme Cobbler, and the entire Mezze Platter entertaining chapter.

Watch the video: Greek Zucchini Fritters Kolokithokeftedes. Akis Petretzikis (December 2022).