Italian Chopped Salad

Italian Chopped Salad

1 cup ditalini pasta
3 cups chopped Romaine lettuce
15 once (1 can) chickpeas ,drained
1 cup cubed summer sausage
1 cup cubed Provolone (or Mozzarella)

  • Bring a large pot of water to a boil; cook pasta until al dente according to package directions. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking.
  • In a large bowl, add the cooked pasta, Romaine, chickpeas, sausage, cheese, tomatoes, artichoke hearts, olives, and green onions.
  • In a medium bowl, whisk together all the the ingredients for the dressing, except the olive oil. Then slowly stream in the olive oil to emulsify. (Alternatively, you can place all the ingredients in a jar with a lid and shake until completely combined and thickened.) Drizzle over all the salad ingredients and gently toss to coat.
  • etc

  • For Full Instruction:

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