This Italian style chop salad is one that my mom has been making for years- one that she learned from a friend of hers, and now I am here to pass it on to you! This salad is perfect for parties, BBQs, showers, or to make up and eat on all week.
At baseline, a salad is pretty difficult to mess up. You really can throw whatever into it and it will most likely turn out just great! There really is a magic about salads for that reason. For another great easy pasta salad check out my Greek pasta salad too!
For all my St. Louis friends- I used the cheese and dressing from Imo’s. If you have absolutely no idea what that is, just use a cheese and Italian dressing of choice.
Italian Style Chop Salad
Ingredients
- 2 heads romaine lettuce chopped
- 1 package bacon cooked
- 8 oz provel rope cheese feta or parmesan also work; crumbled
- cherry tomatoes sliced in half
- 2 bell peppers red, yellow, or orange; chopped
- pepperocini peppers
- 8 oz ditalini noodles
- Imo's salad dressing classic Italian dressing will work as well
Instructions
- Cook the ditalini noodles and bacon according to packaging.
- Crumble the bacon once it is cooled completely.
- In a large bowl, toss chopped romaine, cheese, tomatoes, bell peppers, pepperocinis, noodles, and bacon
- Add the salad dressing when you are ready to serve the salad to prevent it from becoming soggy. Use just enough to lightly coat, not soak, the salad. I used about half of the bottle
- Serve chilled
Notes
Keep this Italian style chop salad covered in the refrigerator for up to 3 days. It doesn’t save for long so eat it up quickly for best taste! If this salad seems too large to eat through, consider making a half salad! Simply add half of each of the ingredients.
