Italian Chopped Salad with – Easy & Flavor-Packed Recipe

Let’s be honest—when you think of salad, you probably don’t picture cubes of salty salami, creamy mozzarella pearls, crunchy vegetables, and pillowy tortellini tossed in a tangy homemade dressing. Most people think of salads as a light side dish, maybe a little underwhelming, or just a way to check the “greens” box off the daily health checklist. But this Italian Chopped Salad? It’s something else entirely. This one is robust, savory, satisfying, and honestly, it’s more like an entire meal disguised as a salad.

I first made this salad for a weekend family picnic. I was looking for something fresh but filling, something easy to prepare ahead but impressive enough to serve to a group. This salad hit every single note. And the best part? It works beautifully for both low-carb eaters and pasta lovers alike. If you’re watching your carbs, just load up on the romaine. If you’re in it for the comfort food vibes, the tri-color tortellini turns it into something reminiscent of a deli-style pasta salad—only a hundred times better.

The combination of salty meats like pepperoni and salami with the creamy cheeses, crisp veggies, and the tang of that red wine vinaigrette makes each bite incredibly layered. It’s the kind of salad you’ll find yourself craving days after you’ve finished the last bite. And if you’re into make-ahead meals, this one just gets better after a few hours in the fridge. That’s the magic of chopped salads: the more the flavors mingle, the tastier it becomes.

So whether you’re prepping lunches for the week, hosting a potluck, or just trying to bring a little extra excitement to your dinner table, this Italian Chopped Salad is going to become your new go-to. It’s bold. It’s hearty. And it’s anything but boring.

Why You’ll Love This Italian Chopped Salad Recipe

There are a million reasons to fall in love with this salad, but let’s start with the obvious—it’s completely packed with flavor. From the first bite, you get a delicious blend of savory, tangy, creamy, and crunchy. It’s a symphony of textures and tastes, all working together in a single, colorful bowl.

One of the biggest perks? It’s ridiculously easy to customize. Want to keep it low-carb? Use romaine lettuce as your base and skip the tortellini. Craving something more filling? Toss in the tri-color tortellini for a heartier version that eats like a pasta salad. Either way, you’re getting the same bold Italian flavors that make this dish feel straight out of your favorite neighborhood deli.

Then there’s the convenience factor. This salad is practically made for make-ahead situations. It actually tastes better after chilling in the fridge for a few hours, which means all the hard work happens long before guests arrive or your lunchtime hunger hits. Plus, everything is chopped and bite-sized, so it’s easy to eat and perfect for serving to a crowd.

And let’s not forget how family-friendly this recipe is. The mix of cheeses, meats, and mild pepper rings appeals to kids and adults alike. Even picky eaters tend to fall for the creamy mozzarella balls and flavorful cubes of provolone. It’s one of those dishes that doesn’t just feed people—it delights them.

Finally, this recipe also doubles as a full meal. It’s not just a salad. It’s an entree. Between the protein-packed meats, the cheese, and the optional tortellini, you’re not going to leave the table hungry. And thanks to that punchy red wine vinaigrette, every bite tastes fresh, zingy, and totally satisfying.

Health Benefits

While it might feel indulgent, this Italian Chopped Salad actually offers a wide range of health benefits—especially when prepared with fresh, quality ingredients. Let’s break it down by component so you can see just how nourishing it really is.

First, we have the base of romaine lettuce. Romaine is incredibly hydrating and loaded with vitamins A and K, which are essential for healthy skin, vision, and blood clotting. It also provides folate and fiber, making it a heart-friendly leafy green that supports digestion and boosts immunity.

Next up are the vegetables—cucumbers, red bell pepper, and onion. Cucumbers are high in water content, helping with hydration and digestion. Red bell peppers are packed with vitamin C, which supports immune health and acts as a powerful antioxidant. Onions add more than just flavor—they contain compounds like quercetin, known for their anti-inflammatory properties.

The meats like salami and pepperoni do add saturated fat, but they also bring a solid amount of protein to the dish, which helps keep you full longer. Choosing high-quality, nitrate-free deli meats can make a significant difference in healthfulness, especially when enjoyed in moderation. If you’re being extra mindful, you can easily swap in leaner options like turkey pepperoni or chicken salami.

Let’s talk cheese. Mozzarella, provolone, and Parmesan all bring calcium and protein to the mix. Mozzarella is lower in fat than many other cheeses, and Parmesan offers a nice dose of phosphorus, which helps with bone health.

The homemade vinaigrette also plays a role in keeping this dish health-forward. With olive oil as its base, you’re getting heart-healthy monounsaturated fats that help lower bad cholesterol. Red wine vinegar supports blood sugar control and adds a punch of flavor without relying on heavy dressings or artificial additives.

So while this salad tastes like a treat, it’s quietly doing your body some serious favors—supporting bone health, hydration, digestion, and immune function. It’s a feel-good meal that doesn’t taste like a compromise.

Preparation Time, Servings, and Nutritional Information

This salad might look like a restaurant-quality dish, but it’s actually pretty quick and simple to prepare. You’ll need just a bit of chopping and whisking, and then most of the magic happens in the fridge as everything soaks up the vinaigrette and those bold Italian flavors develop.

Preparation Time:

• Prep Time: 25 minutes
• Chill Time: 4 hours or overnight
• Total Time: About 4 hours and 25 minutes (most of that is inactive chilling time)

Servings:

• Serves 6 to 8 people as a main dish
• Serves up to 10 to 12 as a side dish for parties or potlucks

Nutritional Information (based on romaine version, per serving):

• Calories: Approximately 400
• Protein: 21g
• Carbohydrates: 10g
• Fat: 30g
• Fiber: 3g
• Sugar: 3g
• Sodium: 900mg (can be adjusted with lower-sodium meat/cheese)

Adding the optional tortellini will increase the calorie and carb count, so if you’re tracking macros or aiming for a low-carb version, stick to the romaine-only base. However, the tortellini brings in extra energy for active lifestyles and makes it a great option for kids and athletes needing more fuel.

It’s worth noting that this salad also offers a great balance of macronutrients—protein from the meats and cheeses, healthy fats from the olive oil, and fiber and antioxidants from the veggies. It’s one of those rare dishes that fits both your taste buds and your wellness goals.

Ingredients List of this Italian Chopped Salad

Here’s everything you’ll need to make this bold and colorful Italian Chopped Salad. Feel free to customize it based on what’s in your fridge, but the ingredients below are what truly make it shine.

Salad Base:

• 2 hearts of romaine, shredded – Crisp, refreshing, and a perfect low-carb foundation
• 1 bag tri-color tortellini, cooked and cooled (optional) – Adds heartiness and color; use if you want a pasta-salad version

Meats:

• ½ lb salami, sliced and cut into squares – Brings a deep, savory punch and classic Italian deli flavor
• ½ lb pepperoni, diced – Adds spice and richness; use turkey pepperoni if preferred

Cheeses:

• ½ lb provolone cheese, sliced and cut into squares – Mild and creamy with a subtle tang
• 8 oz marinated mini mozzarella balls – Soft, creamy texture with herbed flavor
• 1 cup Parmesan cheese, cubed – Salty, sharp, and perfect for bold bites

Vegetables:

• 1 cucumber, thinly sliced – Refreshing crunch and hydration
• 1 red bell pepper, sliced into strips – Sweet, colorful, and loaded with vitamin C
• 1 white onion, sliced into strips – Adds bite and balance to the richness
• 1 cup mild pepper rings – Tangy, vinegary, and great for a little zing

Seasoning:

• 1 tablespoon black pepper – Enhances the flavor of the meats and cheese
• 1 tablespoon dried basil – Brings a warm, herbal Italian note to every bite

Homemade Dressing:

• 1 cup red wine vinegar – Sharp and tangy, a classic Italian salad base
• ½ cup olive oil – Adds richness and helps emulsify the dressing
• 1 tablespoon garlic powder – For depth and warmth
• 1 tablespoon dried basil – Matches the basil in the salad and ties the flavor together
• 1 tablespoon brown sugar (or substitute natural sweetener) – Balances the acidity
• 2 teaspoons kosher salt – Essential for seasoning; adjust to taste

You can prep all the salad ingredients in advance and store them separately if needed, but layering everything and letting it chill together is what gives this salad its magic.

Step-by-Step Cooking Instructions

Now that you’ve got all your ingredients ready, let’s walk through the process step by step. This salad isn’t complicated, but taking the time to build the layers thoughtfully really makes a difference. As always, use clean hands, sharp knives, and a large enough mixing bowl—you’re going to need some space to work with all these vibrant, delicious components.

Step 1: Cook and Cool the Tortellini (If Using)

If you’re going with the heartier, pasta-style version of this salad, start here.

• Bring a large pot of salted water to a boil.
• Add the tri-color tortellini and cook according to the package instructions (usually about 3–5 minutes).
• Once the tortellini are tender and floating, drain them and immediately rinse them under cold water. This stops the cooking process and keeps them from sticking together.
• Set the tortellini aside in a bowl to cool completely. You can drizzle a little olive oil over the top and toss gently to prevent sticking while they chill.

It’s important to let the tortellini fully cool before adding them to the salad—if they’re still warm, they’ll wilt the lettuce and melt the cheese cubes.

Step 2: Prepare and Chop the Ingredients

This is a chopped salad, so everything should be bite-sized. That way, every forkful delivers a little of everything. Take your time here, and aim for uniformity to keep the textures balanced.

• Romaine lettuce: Slice the hearts in half lengthwise, then thinly shred them crosswise into ribbons. Rinse thoroughly in cold water and spin dry or pat with paper towels. You want your greens crisp and dry.
• Salami and provolone: Stack the slices and cut them into squares about ½ inch in size. This gives you the perfect bite of meat and cheese in each forkful.
• Pepperoni: Dice it into small pieces—about the size of your pinky fingernail. These little bites add pops of bold, spicy flavor throughout the salad.
• Mini mozzarella balls: If they’re whole and large, cut them in half. Smaller ones can stay as they are. Keep the marinade if they’re flavored—it’ll blend beautifully into the overall flavor.
• Parmesan cheese: Cut into small cubes. If you only have shredded or grated Parmesan, that will still work—just add it closer to serving time so it doesn’t get lost in the mix.
• Cucumber: Slice thinly into rounds or half-moons if the cucumber is large. If the skin is thick, consider peeling it.
• Red bell pepper: Slice into thin strips, then cut those into bite-size pieces.
• White onion: Slice into thin strips or rings, and if you find the flavor too strong, soak the slices in cold water for 10 minutes before draining. This removes the harsh bite while keeping the crunch.
• Mild pepper rings: These are usually pre-sliced and jarred—just drain them and give them a quick chop if you want smaller pieces.
• Seasoning: Sprinkle the black pepper and dried basil over everything once it’s in the bowl.

Step 3: Assemble the Salad

Now comes the fun part—putting it all together! You can either layer everything in a large, clear bowl to showcase the colors, or toss it all together in a giant mixing bowl if you prefer a more rustic presentation.

• If you’re doing the low-carb version, start with a generous bed of shredded romaine at the bottom.
• If you’re making the pasta version, layer the cooked, cooled tortellini at the base.
• Begin layering the meats, cheeses, and veggies over the base. There’s no strict order, but alternating colors and textures can help with presentation.
• Sprinkle the dried basil and black pepper evenly over the top.
• If using shredded or grated Parmesan instead of cubed, reserve this to sprinkle on right before serving.

At this point, cover the salad tightly with plastic wrap or a lid, and refrigerate for at least 4 hours—or preferably overnight. This chilling period allows all the ingredients to absorb the surrounding flavors and creates a more cohesive dish.

Step 4: Make the Dressing

While the salad chills, it’s time to whip up your vinaigrette. This is a bold, punchy dressing that brings everything together with just the right balance of acid, salt, and subtle sweetness.

• In a medium mixing bowl or a mason jar with a tight lid, combine:
  • 1 cup red wine vinegar
  • ½ cup olive oil
  • 1 tablespoon garlic powder
  • 1 tablespoon dried basil
  • 1 tablespoon brown sugar (or natural sweetener)
  • 2 teaspoons kosher salt
• If using a bowl, whisk everything together vigorously until the mixture is fully emulsified. If using a jar, seal it tightly and shake for about 30 seconds.

Taste the dressing and adjust as needed—add a touch more sugar if it’s too sharp, or a pinch more salt to bring out the flavor. Once it tastes balanced, refrigerate the dressing alongside the salad.

Letting the dressing chill overnight helps meld the flavors and gives it that classic Italian deli vibe.

Step 5: Toss and Serve

Just before serving, decide how you want to dress the salad. You have two great options:

• Tossed: Pour the vinaigrette over the salad and toss everything thoroughly in a large bowl until evenly coated. This method is great for serving at home or when everyone’s ready to eat immediately.
• On the side: Serve the dressing in a small pitcher or bowl so guests can dress their own portions. This is a better option if you’re serving buffet-style or saving leftovers.

Either way, give the salad a final toss with a bit of freshly cracked black pepper and a handful of Parmesan if desired. If the salad looks a little dry after chilling, drizzle with a bit of olive oil to bring back that fresh shine.

Now you’re ready to serve a masterpiece that’s loaded with flavor, texture, and color in every bite.

How to Serve this Italian Chopped Salad

This Italian Chopped Salad is as versatile as it is delicious, so there are several ways to serve it depending on the occasion and your guests’ preferences.

If you’re serving it as a main dish, pile generous portions into shallow pasta bowls and garnish with a few extra mozzarella balls or pepper rings on top. Add a drizzle of the vinaigrette just before serving for that freshly dressed finish. A slice of crusty garlic bread or a warm dinner roll on the side can make it feel even more like a full meal.

For a side dish at gatherings or potlucks, use a large serving platter or clear trifle bowl to show off the layers. This makes the presentation extra beautiful and encourages people to dig in. You can serve the dressing on the side to let everyone control their flavor level—or toss the salad right before bringing it to the table.

If you’re packing it for meal prep or lunch, use individual containers with dressing stored separately. Layer romaine or tortellini at the bottom, then meat, cheese, veggies, and herbs. This keeps everything fresh and avoids sogginess. Just pour the dressing in and shake the container when you’re ready to eat.

You can even get fancy and serve it as a wrap or pita filling. Use low-carb wraps or fresh pita pockets, add a big spoonful of the chopped salad, and drizzle with vinaigrette. This option is perfect for busy weekdays when you want something portable but still satisfying.

Whether it’s served cold straight from the fridge or allowed to come to room temperature for deeper flavors, this salad adapts effortlessly to your needs and tastes.

Pairing Suggestions

This salad may be a standalone hit, but it also pairs wonderfully with a variety of other dishes to round out your meal. Here are some of our favorite ideas to complement this hearty Italian Chopped Salad:

1. Protein Pairings
Although it already contains protein-rich meats and cheeses, you can serve it alongside grilled or roasted meats for an even heartier meal.

• Grilled chicken breasts with Italian herbs
• Oven-roasted turkey slices
• Baked lemon-garlic salmon
  These protein-rich additions work especially well if you’re serving the salad without tortellini for a lower-carb experience.

2. Bread Pairings
Who can resist bread with an Italian-style meal?

• Garlic knots or garlic breadsticks
• Focaccia drizzled with olive oil and rosemary
• Toasted ciabatta slices with a light brush of olive oil
  For a healthier twist, try whole-grain pita or sprouted grain toast.

3. Soup Pairings
Pairing this salad with soup turns it into a warm and comforting two-course meal.

• Classic minestrone
• Tomato basil soup
• Chicken or turkey vegetable soup
  Just keep the soups light and brothy to balance the richness of the meats and cheeses in the salad.

4. Drinks and Non-Alcoholic Options
While wine is traditionally paired with Italian food, you can just as easily go for refreshing, halal-friendly options.

• Sparkling water with lemon or cucumber slices
• Iced hibiscus or mint tea
• Pomegranate spritzers made with juice and sparkling water
  The goal is to balance the bold, salty-savory flavors of the salad with a cool, refreshing sip.

Whether you’re hosting a casual dinner or setting up a lunch buffet, these pairing suggestions can help you build a satisfying, flavorful meal around this showstopper salad.

Storage, Freezing & Reheating Instructions

One of the most convenient aspects of this Italian Chopped Salad is how well it holds up for storage. With all those sturdy ingredients—cured meats, firm cheeses, crunchy vegetables—it’s practically designed for meal prep. Whether you’re saving leftovers from a gathering or prepping meals ahead of a busy week, here’s how to make the most of your salad after day one.

Storing Leftovers in the Fridge

If your salad has already been tossed with dressing, it’s best enjoyed within 1 to 2 days. The vinaigrette will gradually soften the romaine and other crisp veggies, but not in a bad way—it just becomes more marinated and mellow. To store:

• Transfer leftovers into an airtight container.
• Keep it refrigerated and consume within 48 hours for best taste and texture.

If you haven’t added the dressing yet, you’re in even better shape. Undressed salad can be stored for up to 4 days. Just keep the dressing in a separate container and toss it in right before serving.

Make-Ahead Tips

If you’re preparing this salad in advance (which we highly recommend), assemble everything except the dressing and soft herbs (if using fresh basil or parsley). Store the chopped salad base tightly covered in the refrigerator. Keep the vinaigrette in a separate jar or container. Then, just before serving, toss and enjoy. This method also works great for taking the salad to potlucks or packing it up for travel.

Freezing Instructions

While most salads don’t take well to freezing, there are exceptions here. You can freeze components—particularly the meats and cheeses—if you plan to reassemble the salad later. Here’s how:

• Chop and portion the meats (salami, pepperoni) and cheeses (provolone, Parmesan) into freezer-safe bags.
• Freeze in flat layers to allow for easy thawing.
• Use within 1 to 2 months for best flavor and texture.

Do not freeze the fresh vegetables, romaine, or mozzarella balls. These ingredients don’t defrost well and will lose their crispness and appeal.

Reheating Notes

Reheating doesn’t really apply here since this is a cold salad. However, if you’re serving it alongside reheated soups or bread, you can safely let the salad come to room temperature (for about 15–20 minutes) without compromising food safety, as long as it hasn’t been sitting out all day.

If you’re using previously frozen meat and cheese components, let them thaw in the refrigerator overnight before mixing into the salad.

With these smart storage and prep strategies, you can easily stretch one batch of this salad into several meals throughout the week—without sacrificing any flavor or texture.

Common Mistakes to Avoid

Even though this recipe is wonderfully simple, a few common pitfalls can take it from crisp and flavorful to soggy or bland. Luckily, with just a little attention to detail, you can sidestep these issues and keep your salad looking and tasting its best.

1. Adding Dressing Too Early

The most frequent mistake? Tossing the salad with dressing too far in advance. While the flavors do benefit from some time to meld, overdressed salads can turn limp quickly. Instead, wait to toss until just before serving. Or, store the dressing on the side and let everyone add their own.

2. Not Draining Wet Ingredients

Mozzarella balls, marinated pepper rings, cucumbers—all of these have a high water content or are stored in liquid. If you skip draining or drying them, they’ll water down your salad. Make sure to pat everything dry with a paper towel before combining to avoid sogginess.

3. Skipping the Chill Time

It’s tempting to dig right in after assembling everything, but this salad really shines after it’s had a few hours in the fridge. The chill time allows the flavors to develop and creates that deli-style marinated magic. Always give it at least 4 hours, or better yet, overnight.

4. Using Low-Quality Meats or Cheese

This salad relies on the quality of its ingredients, especially since many of them are eaten as-is. Choose good-quality salami and pepperoni, and skip the pre-shredded cheeses in favor of cubes or freshly cut slices. The difference in flavor and texture is huge.

5. Overcooking the Tortellini

If you’re using the tortellini, keep a close eye on it. Overcooked pasta becomes mushy and falls apart when tossed. Cook just until tender, rinse immediately with cold water, and toss with a tiny bit of olive oil to prevent sticking.

6. Cutting Ingredients Too Large

This is a chopped salad for a reason. Big chunks of cheese or meat can throw off the balance in each bite. Keep everything small and uniform so each forkful has a mix of textures and flavors.

By avoiding these small missteps, you’ll ensure every batch of this salad turns out exactly how it’s meant to—bright, bold, and beautifully balanced.

Pro Tips

To take your Italian Chopped Salad from good to unforgettable, here are some tried-and-true pro tips that come straight from years of testing, tasting, and tweaking. Use these to elevate your salad game and impress everyone at the table.

1. Toast the Tortellini (Yes, Really)

If you’ve got leftover cooked tortellini or just want to add a little extra texture, try sautéing the tortellini in a bit of olive oil for a few minutes until golden and crispy. It adds a completely different layer of flavor—like the croutons of the pasta world.

2. Swap in Fresh Herbs for Extra Brightness

Dried basil is great for marinating, but if you’ve got fresh basil or flat-leaf parsley on hand, chop and sprinkle some right before serving. It brings a burst of freshness that balances the richness of the meats and cheese.

3. Use a Mandoline for Perfect Slices

For uniform cucumber rounds and onion slices, a mandoline slicer can be your best friend. Just be careful—those blades are sharp! Consistent cuts not only look prettier but also make for a more balanced bite.

4. Chill the Bowls Before Serving

Want to keep your salad crisp and fresh when serving on a warm day? Chill your serving bowl in the refrigerator or freezer for 15 minutes before plating the salad. It’ll help keep everything nice and cool while enhancing the texture.

5. Layer for Lunchboxes

If you’re meal-prepping, layer your ingredients in a specific order to maintain texture:

• Dressing on the bottom
• Hearty veggies (like bell peppers and cucumbers)
• Meats and cheeses
• Romaine on top
  This way, when you tip the container or shake it, everything mixes together without getting soggy during storage.

6. Don’t Be Afraid to Add Extras

This recipe is amazing as-is, but it’s also the perfect base for creativity. Add chopped artichoke hearts, roasted red peppers, olives, or even chickpeas. Think of it like a customizable Italian antipasto platter in salad form.

With these tips in your back pocket, you’ll not only master this recipe—you’ll make it your own and impress anyone lucky enough to get a bite.

Frequently Asked Questions (FAQs)

You’ve got questions—we’ve got answers. Here are the most common questions people ask when making this Italian Chopped Salad, plus helpful solutions to keep everything stress-free.

Can I make this Italian Chopped Salad ahead of time?

Absolutely. In fact, it tastes even better when made a few hours in advance. Assemble all the ingredients, store the dressing separately, and keep the salad covered in the fridge. Toss with dressing just before serving for best results.

Can I make this recipe low-carb?

Yes! Skip the tortellini and use only the romaine base. All the other ingredients—meats, cheeses, veggies—are naturally low in carbohydrates. You can also check labels on the salami and pepperoni to find lower-carb options.

What can I substitute for salami or pepperoni?

If you prefer a lighter option, try turkey salami or chicken sausage. You could even go meat-free with roasted chickpeas or marinated mushrooms for a vegetarian version.

Is it okay to use store-bought dressing?

You can, but homemade dressing makes a big difference. It’s quick to whisk together and has a fresher, more vibrant flavor than store-bought. Plus, you get to control the ingredients and avoid unnecessary preservatives or added sugars.

How long will leftovers last?

Leftovers will last for about 2 days if dressed, or up to 4 days if the dressing is kept separate. Always store in an airtight container in the fridge.

Can I make this Italian Chopped Salad dairy-free?

Yes, with a few swaps. Use dairy-free cheese alternatives or simply increase the vegetable and protein portions. The dressing is naturally dairy-free, so you’re good to go there.

What if I don’t like raw onions?

You can soak them in cold water for 10 minutes to reduce their sharpness, or swap them out entirely for thinly sliced shallots or roasted onions.

Can kids eat this Italian Chopped Salad?

Definitely! Just chop everything a bit smaller and go lighter on the pepper rings if your kids don’t like spice. The cheese cubes and pasta usually win them over.

Can I double the recipe?

Absolutely. Just make sure you have a bowl big enough to hold everything. When doubling, you might want to taste as you go with the dressing—flavor can concentrate differently in larger batches.

What’s the best way to serve this at a party?

Use a clear trifle bowl or large glass serving platter to show off the layers. Keep the dressing on the side for guests to drizzle their own, which also keeps everything fresh longer during the event.

Up next: Let’s wrap things up and talk about why you should definitely give this recipe a try—plus how to share your creation with others.

Conclusion & Call to Action

There’s just something irresistible about a recipe that’s as beautiful as it is practical, and this Italian Chopped Salad truly checks every box. It’s the kind of dish you’ll turn to over and over again—not just because it’s simple, but because it tastes like so much more than the sum of its parts.

Whether you’re meal-prepping for a busy week, hosting a dinner with friends, or just looking for something fresh, bold, and completely satisfying, this salad is the answer. It’s hearty enough to stand on its own, vibrant enough to steal the spotlight on any table, and customizable enough to make it your own every single time.

And don’t forget that dressing—it’s the unsung hero here. With just a handful of pantry ingredients and a quick whisk, it brings everything together with a punch of flavor you just can’t get from a bottle.

So go ahead—chop those veggies, toss those meats and cheeses, and mix up that dressing. Then take a bite and see why this salad has become a favorite in my kitchen, and I hope in yours too.

If you try this recipe, I’d love to hear how it turned out for you. Did you go for the romaine version or dive into the tortellini twist? Snap a photo, share it with friends, or tag your version on social media so we can all drool over it together.

Happy cooking—and even happier eating. You’ve got this.

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