Italian Chopped Salad

• Meat

  • 1/2 cup Pepperoni, mini
  • 3 cups Romaine hearts
  • 1 cup Salami

• Produce

  • 1 jar Artichoke hearts
  • 1 can Chickpeas
  • 3/4 cup Cucumber
  • 2 cloves Garlic
  • 1 cup Grape tomatoes
  • 1/2 cup Green onions

• Condiments

  • 1 tbsp Dijon mustard
  • 2 tbsp Honey

• Pasta & Grains

  • 1 cup Ditalini pasta

• Baking & Spices

  • 1 tsp Italian seasoning, dry
  • 1 Pepperoncini peppers
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 cup Olive oil
  • 1/2 cup Red wine vinegar

• Dairy

  • 1 cup Provolone

Found on tasteandtellblog.com

Description

Ingredients

• ½ cup red wine vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 teaspoon dry Italian seasoning
• 2 cloves garlic, minced
• Salt and pepper
• ½ cup olive oil
• 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
• ¾ cup chopped cucumber
• ½ cup mini pepperoni
• ½ cup sliced green onions
• Pepperoncini peppers

Directions

• 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.