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Chopped Salad
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5 from 5 votes

Chicago Chopped Salad

Side of Italian Beef optional
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 Servings
Author Jim


  • 8 oz Ditalini pasta*
  • ½ cup turkey pepperoni
  • 6 cups lettuce (iceberg and spinach work great)
  • 1 cup cherry tomato
  • 1 cup roasted red pepper
  • 1 cucumber
  • 1 cup olives (green or black)
  • 1 avocado
  • 2 lemons**
  • 2 tablespoons Dijon mustard**
  • ¼ cup olive oil**
  • 4 ounces crumbled gorgonzola cheese (optional)


  • Boil salted water in pasta pot; cook ditalini until very al dente, 7-8 minutes.
  • Chop veggies (tomato, red pepper, cucumber, olives, avocado) into uniform cubes and quarter pepperoni. Roughly chop lettuce.
  • Juice lemons into bowl, add in Dijon. Whisk in olive oil, season with salt and pepper.**
  • Assemble Chopped Salad. Eat. Enjoy. Repeat.


*Make the entire box, add some to your next soup, or do like I do and just dump a ton of pasta into the salad. Bonus points if you use, say, a chickpea pasta for added nuttiness.
**The classic chopped salad has either a mayo based poppy dressing or a classic Italian dressing. This lemon vinaigrette is just a little lighter, but just about anything works.


Serving: 4People | Calories: 444kcal