Description
A bold, satisfying Italian chopped salad loaded with salami, pepperoni, provolone, mozzarella, and crisp veggies—all tossed in a zesty homemade vinaigrette. Perfect for potlucks, meal prep, or hearty weeknight dinners. Optional tortellini adds a pasta salad twist!
Ingredients
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2 hearts romaine, shredded
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½ lb salami, diced
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½ lb provolone cheese, cubed
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8 oz marinated mini mozzarella balls
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1 cucumber, thinly sliced
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1 red bell pepper, sliced
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1 cup mild pepper rings
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1 white onion, sliced
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1 tbsp black pepper
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1 tbsp dried basil
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1 cup Parmesan cheese, cubed
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½ lb pepperoni, diced
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1 bag tri-color tortellini, cooked and cooled (optional)
Dressing Ingredients:
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1 cup red wine vinegar
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½ cup olive oil
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1 tbsp garlic powder
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1 tbsp dried basil
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1 tbsp brown sugar (or natural sweetener)
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2 tsp kosher salt
Instructions
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Cook and cool tortellini (if using).
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Chop and prep all salad ingredients into bite-sized pieces.
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Layer romaine or tortellini in a large bowl. Add meats, cheeses, and veggies. Sprinkle with herbs.
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Cover and refrigerate for 4 hours or overnight.
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Whisk all dressing ingredients. Chill until ready.
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Toss salad with dressing before serving or serve dressing on the side.
Notes
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For a low-carb version, skip the tortellini and use only romaine.
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Salad tastes better after marinating for several hours.
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Swap meats or cheeses based on preference.
- Prep Time: 25 minutes
- Cook Time: 5 minutes (for tortellini, optional)
- Category: Salad
- Method: No-cook (except optional tortellini)
- Cuisine: Italian-American