Italian Chopped Salad

By kimvess

Ingredients

• Dressing
• 1/2 cup red wine vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 teaspoon dry Italian seasoning
• 2 cloves garlic, minced
• Salt and pepper
• 1/2 cup olive oil
• Salad
• 1 cup ditalini pasta
• 3 cups chopped romaine hearts
• 1 can (15 oz) chickpeas, drained
• 1 jar (7.5 oz) marinated artichoke hearts, drained and chopped
• 1 cup grape tomatoes, quartered
• 1 cup cubed salami
• 1 cup cubed Provolone
• 3/4 cup chopped cucumber
• 1/2 cup mini pepperoni
• 1/2 cup sliced green onions
• Pepperoncini peppers

Details

Servings 8
Preparation time 30mins
Cooking time 40mins
Adapted from tasteandtellblog.com

Preparation

Step 1

Instructions
To make the dressing, combine the vinegar, honey, mustard, seasoning and garlic in a blender. Season with salt and pepper. Blend to combine. Slowly stream in the olive oil to emulsify. Alternately, add all the ingredients to a jar and shake until completely combined slightly thickened.
Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Drain and cool.
In a large bowl, combine the romaine, chickpeas, artichoke hearts, tomatoes, salami, provolone, cucumber, pepperoni and green onions. Add in the cooled pasta. Add in the dressing and toss to coat.
Serve the salad topped with a few whole pepperoncini peppers.

Instructions