Chopped Italian Pasta Shaker Salad

 

Italian Chopped Salad Recipe YUUM!

Video taken from the channel: THE WADS


 

Italian Chopped Salad | Project Foodie

Video taken from the channel: Project Foodie


 

Antipasto Chopped Salad Recipe Laura Vitale Laura in the Kitchen Episode 866

Video taken from the channel: Laura in the Kitchen


 

The Best Italian Pasta Salad

Video taken from the channel: TatyanasEverydayFood


 

Italian Chopped Pasta Salad

Video taken from the channel: Marcie Flavor the Moments


 

How To Make Italian PASTA SALAD with Homemade ITALIAN DRESSING

Video taken from the channel: Natashas Kitchen


 

Creamy Italian Pasta Salad

Video taken from the channel: Simply Sara Kitchen


While the pasta is cooking, prep your veggies (lettuce, sun-dried tomatoes, olives, cucumbers, peppers, and artichokes). Once the pasta is tender, drain and rinse under cold water. Place oil, vinegar, honey, Italian seasoning, and granulated garlic in a large sealable container. Shake to combine the dressing.

This Chopped Italian Pasta Shaker Salad is super quick, super yummy, and can be modified easily. Give it a try and let us know what you think. P.S.

Oh, and for those FB Plus members out there, check out this great recipe for One Pot Tuscan Tomato & Turkey Sausage Pasta we pushed live earlier this week! 16 Like Featured. Programs.

For the salad: Place the chickpeas on the prepared baking sheet and sprinkle with the oil, cumin, garlic powder, onion powder and red pepper flakes. Toss to coat. Roast until crisped, about 20. In 20 minutes you can have this Italian Chopped Salad with all the goodness of an antipasto platter ready to serve. Loaded with salami, pepperoni, cheeses, olives, pepperoncinis, fresh veggies, and our favorite bottled Italian dressing, this restaurant-style salad is perfect for serving your family or a crowd any time of year.

You only need 6 ingredients to make this salad. Italian Chopped Salad Ingredients. chopped romaine; garbanzo beans; shredded mozzarella; diced salami; chopped tomatoes; Italian dressing* To keep things as easy as possible, I use store bought dressing for my salad. Look for a thicker/creamy-ish Italian dressing, as it helps to bind the ingredients. Leave that boring salad behind. My Italian Chopped Salad is chock-full of vegetables but gets a pop of flavor from bacon, GF pasta, and feta!

1 (16 ounce) bottle Italian salad dressing 2 medium (blank)s cucumbers, chopped 6 medium whole (2-3/5″ dia) (blank)s tomatoes, chopped. Directions. In a large bowl, combine the first 11 ingredients.

For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. MIX PASTA SALAD: In an extra-large bowl, mix together the cooked pasta, garbanzo beans, olives, mozzarella cheese, salami, tomatoes, red onion, cucumbers, and artichokes.

Toss with the Dressing and evenly coat. Season with salt and pepper. Cook the pasta according to package directions. while the pasta cooks, chop the salami, bocconcini, artichoke, red onion, tomatoes, green pepper, olives and pepperoncini into bite sized pieces.

Add the olive oil, lemon juice, herbs, garlic and salt and pepper to a.

List of related literature:

Add the ¼ cup of EVOO (4 times around the bowl) and lots of salt and coarse black pepper, then toss the salad with your hands to combine well.

“Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinners: A Cookbook” by Rachael Ray
from Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinners: A Cookbook
by Rachael Ray
Potter/Ten Speed/Harmony/Rodale, 2010

If the salad needs a little bit more juice and love (it will of course depend on whatever you started with), drizzle it with olive oil and red wine vinegar and season it to taste with salt and pepper.

“Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers” by Julia Turshen, David Loftus
from Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers
by Julia Turshen, David Loftus
Chronicle Books LLC, 2018

To assemble the salad, whisk 2 tablespoons of lemon juice with the remaining 3 tablespoons of olive oil in a large bowl.

“Felidia: Recipes from My Flagship Restaurant: A Cookbook” by Lidia Matticchio Bastianich, Tanya Bastianich Manuali, Fortunato Nicotra
from Felidia: Recipes from My Flagship Restaurant: A Cookbook
by Lidia Matticchio Bastianich, Tanya Bastianich Manuali, Fortunato Nicotra
Knopf Doubleday Publishing Group, 2019

Add the pasta mixture to the dressing, Toss gently to coat.

“American Heart Association Low-Salt Cookbook, 4th Edition: A Complete Guide to Reducing Sodium and Fat in Your Diet” by American Heart Association
from American Heart Association Low-Salt Cookbook, 4th Edition: A Complete Guide to Reducing Sodium and Fat in Your Diet
by American Heart Association
Potter/Ten Speed/Harmony/Rodale, 2011

Pour the dressing over the salad, add the parsley, and stir with a large spoon to combine.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

Toss the pasta salad with the dressing.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

Add the chipped Parmesan, lemon zest, and lemon juice and toss.

“Seven Fires: Grilling the Argentine Way” by Francis Mallmann, Peter Kaminsky
from Seven Fires: Grilling the Argentine Way
by Francis Mallmann, Peter Kaminsky
Artisan, 2009

Add squash mixture, lemon juice, tomatoes, olives, mint, vinegar, and remaining 2 tablespoons oil to pasta and toss to combine.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

assemble the salad You should have ¾ to 1 cup aioli.

“The Smitten Kitchen Cookbook” by Deb Perelman
from The Smitten Kitchen Cookbook
by Deb Perelman
Knopf Doubleday Publishing Group, 2012

Add the pesto dressing and toss well to combine.

“The Gut Health Diet Plan: Recipes to Restore Digestive Health and Boost Wellbeing” by Christine Bailey
from The Gut Health Diet Plan: Recipes to Restore Digestive Health and Boost Wellbeing
by Christine Bailey
Watkins Media, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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58 comments

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  • Natasha, lately I’ve noticed I have been recurring to your videos for dinner inspiration. I never know what to cook for my family of six. Your videos have been very helpful. Guess what’s for dinner tonight…this salad! Can’t wait! Thank you ��

  • Hi my name is Cheyenne I live in newfoundland and Labrador Canada when I started to watch your cooking shows I feel in love with it keep up the good work my husband loves every thing I have cooked from watching your program so keep up the good work I am still watching and learning something new every day.

  • Sara you are such a cool cat! You’re just a breath of sunshine on a cold rainy girl. Keep on cookin sweetie and we’ll keep tuning in!

  • If you can get Cains mayonnaise in your area please do and give it a try. It used to be made only in Maine and it tastes better than Dukes I guarantee you!:-)

  • hey girl…………love your channel don’t exactly know how I found it, but happy I did………………love your recipies…………you’re so versatile.thank you, for sharing………………….

  • Can I just say I am new to your channel……I have already tried 4 recipes from your channel alone……..THANK YOU FOR MAKING IT LOOK EASY AND IT WAS….

  • Hey girl! My mom and I love your recipes. There are certain items you use and recipes you make that make me think you are from the KY-TN-VA area. Where are you from?

  • Hello Sara and Jamie, I absolutely love your videos and recipes, you two are so dang cute! Please tell me where you got your yellow salt and pepper grinders from. Can’t wait to see more, Love from Oregon!

  • Hi Laura! �� I’ve been watching your videos for years.. I would like to know if you can make anything for the people that is lactose.

  • I follow you on Pinterest and I saw that you pinned this, so obviously I had to too! I’m going to try it out for my family Christmas party in a couple weeks! It looks so good!

  • Criszilla you said Laurita not Laura her awesome name is Laura Vitale not Laurita just wanted to tell you that not being a hater��

  • NON NOMINARE IL NOME DELL’ITALIA INVANO GRAZIE QUESTA NON È UNA RICETTA ITALIANA MA UNA SCHIFEZZA INVENTATA DAGLI AMERICANI GRAZIE

  • Made this salad today and it is so yummy and satisfying! Loved it! Everything you make is so delicious I must say:) thank you for these awesome videos!!

  • Laura I love all of your recipes so so much. I watch you everyday! I would really appreciate if you made some more light delicious meals (only sometimes):)

  • looks sooo good!!! i’ve seen ads for Dukes but never tried it. and yes, the options for ingredients are endless. thanks for sharing:D

  • I’ve always wanted to be chef but I ended up to be something else which I think still great. So, my suppressed dreams have been satisfied by watching your videos and I feel like I went to University of Laura V. Hahaha call me crazy but I have recreated a lot of your recipes and I am thankful coz I can still follow my dreams through YouTube!

  • Quickly cutting cherry tomatoes: place a plate on the table upside-down and gather all the tomatoes inside the ring of the bottom of the plate. Put another plate on top of the tomatoes rightside-up. Glide that knife right thru every tomato, like butter.

  • This was crazy good! Probably the best pasta salad I’ve ever made. I use cider vinegar ( using about 1/3 cup) instead of wine vinegar. Also I just added the shredded parmesan directly to the salad itself. Since I had flat leaf parsley in the refrigerator I used that instead of the dried. I never thought of putting a little bit of mayonnaise in my salad dressing but I think it helps the dressing stick to the pasta and veggies a little better. Thank you for such a wonderful recipe! I’ll be making this again and again.

  • Per favore ti scongiuro, fermati! Non ingiuriare ancora la nostra cucina! Una porcheria che di italiano non ha assolutamente niente!

  • Experimenting each dish many times till it reaches perfection, making videos, making vlogs, making other food, having guests over, editing all those videos, social life, social networking, spending time with Joe while not doing the above things, buying different things, travelling… am I the only one who goes mad when I try to think of how Laura finds time to do all these things and much more?

  • Found your YouTube page recently and loving it! My 12 year old daughter and I made this tonight and we loved it! Thanks! Looking forward to trying all your other recipes!

  • Hi Natasha! I’m a big fan even though I’m under 10 but I really love your videos and I CANT STOP WATCHING THIS I pretty much remember all the ingredients and I just want to say I love ur videos and all the creative food making!

  • Made this today for our daughters birthday! soooo delicious!!!! And made other recipes from your site also! your recipes are just amazing. They never disappoint! thank you!

  • Hi Natasha!!!! Not only Food Networks Pioneer Woman lifted, one of your recipes…. BUT VALERIE BERTONELLI, also just STOLE your pasta salad recipe. It’s under the title,”Backyard Beach Party” on the food network today from 8:30-9:00am eastern time.
    LOLOLOLOLOL….. you are doing something right. Contact your attorney.

  • We call what you call salami, Summer sausage. You like olives? Oh man, we are on a break if so, I hate that shizz! Artichoke hearts are a solid A+ though.

  • such a good idea! something i would love to see you make is a seafood lasagne. i just watched your original lasagne recipe and you mentioned a seafood version… that sounds so good! love your videos:D

  • Good morning Tatyana! ��
    They say you eat with your eyes first and this colorful salad does the trick!
    It looks so delicious….you hit on another wonderful side dish Tatyana, great video.
    This pasta salad will make a wonderful side for me to take to my friends cook-out.
    Liking that lemon dressing, you can’t go wrong with LEMON anything….��
    Have a lovely day Tatyana! ��

  • I make a lot of my own salad dressing bc the store ones almost always have bad oils in them like soybean or canola, which can be easily replaced with olive or avocado oil when you make your own. I also love to add maple syrup in the dressing as a sweetener. It really blends well. I’ve tried honey but it only works in certain dressings.

  • Oops sorry just saw this now my gmail dont show the videos Yum looks delicious i am making this soon with few subs drooling over my samsung galaxy note 8 love your recipes making me hungry Thanks Ramya

  • Absolutely love the splash of colours, makes it look that much more eye catching and appealing. Thank you Tatyana for another amazing recipe

  • Oh man! This had me cracking! You are just great! And just for the record, I did say when for the 1/2 cup you just didn’t listen! �� recipe looks great!

  • Love this, too.  I’m Italian, too.  And actually love this version of antipasto.  Don’t like the version with the anchovies (hairy fish!) LOL.  Everything here looks good to me!

  • That looks so good, Sara. I never heard of adding meat to pasta salad, so look forward to trying that idea. I followed your recipe for Creamy Chicken Florentine this past week (cutting it down to a third of the recipe = four servings) & we so enjoyed it. It already is a favorite for us. Thank you for all the ideas & wonderful dishes you share.

  • Wow, you own a new Global knife I did not notice this one before. That is a G16 or G17 right? Nice salad btw. Thank you for sharing. 

  • I would honestly love more salad recipes. I’m trying to eat healthier and I really enjoy salads, but I find myself eating the same thing all the time, so new ideas would be great.

  • Hi @Laura in the Kitchen wt nail polish color is that? Can u plz tell us.. I loove it soo much.. I gotta have it!.lol..
    Love ur videos!:)

  • I think you’re so darling! I love watching your little recipes, I’m not the best cook but your recipes are simple for the gal who can’t cook ☺️

  • Like your recipe and organization of ingredients will have to try it. What does your Italian seasoning you add to your dressing consist of? Did you add vinegar? Please let me know. Thank you.

  • I’ve made several of her recipes including this one, and I’m watching it again because I plan to make it again…it’s so good but I get so annoyed when she’s eating it’s not cute. So annoying

  • Laura, I absolutely love your recipes and shows!    A little heads up, putting Garlic in Olive oil will grow botulism, especially when stored and not consumed right away.  Thanks for all your wonderful recipes!

  • O My God I love your smiling your acting you are a an angel to me my dear thanks u by heart dear
    May God Bless U May u live long my
    Dear sister..

  • I love adding sun dried tomatoes in my antipasto along with provolone, Genoa salami, prosciutto, pepperencini!!! Try it it’s so delicious! That salad looked divine!

  • To cut your cherry tomatoes quicker and all at once place between two flat lids and cut in between the lids to cut the tomatoes in half! Learned that from Rachael Ray!

  • This looks delicious! I would leave out the mozzarella and sausage for my version because I have to stick to a low fat diet. I look forward to seeing more salad recipes!

  • Could you do another Valentine’s Day meal again this year?  My husband and I have a newborn at home and I would like to prepare an easy, but special meal for us… Thanks!!

  • @Laura in the Kitchen Hii Laura,  since I saw and subscribed to your channel, I have found a love for cooking and it is amazing. Thanks:)
    I have one request for you if it is possible, can u make Swiss roll?

  • hey Laura.. have u made a Kitchen Tour video? if you haven’t please make one. we would like to see your entire kitchen and whats in each cabinet/drawer.. such a pretty kitchen you have.. cant wait to see^^ ❤ huge fan from Indonesia

  • Can I just say that is one of the largest single cloves of garlic i have ever seen?!?! Maybe it’s the angle or the small dish it’s in but it looks like it’s as big as my whole thumb lol. 

  • Wow! I am gonna make this one day, soon!
    Thanks Natasha.
    I have tried quite a few of your recipes and they have all come out very well!
    I do love your enthusiasm.
    You add that most important (and most often missing or elusive) ingredient, that makes cooking an adventure.
    Thanks once again

  • There is no wonder why you are so popular, Sara. You are so detailed and explain everything so well. Your kitchen looks like there is so much love in it. U R AMAZING!!!!!

  • Dear Mrs.vitale, How are you? i hope youre doing great!  My name is sally Im 18 yrs. old and  i just want to take the time and thank you for being such an inspiration, one day i wanted to learn how to cook cause to be honest thats not my talent lol but im tryin,so i love watching videos on youtube and i decided that youtube would be the right place to find videos on how to cook and thats when i found you lol and at first i didnt think you were the right one to watch idk but the more i watch your videos faithfully i just fell inlove and inspired by you!!! i already made the baked loaded potato soup and its turned out amazing now im doing your baked mac and chesse!!! so crazy cause before i wouldnt even bother to pick up a knife cause i was scared lol i really cant wait for your cooking book to come out and im dying to meet you!! hopefully you read this but thank you sooo so much on being so inspirational your so funny and such a doll, thank you for taking the time and making cooking videos your such an amazing soul!!! take care! LOVE, Sally xoxox 

  • I once made a salad. It was like a casual starter salad. It had carrot, banana, lettuce, tomato, cucumber and lemon juice to make it a bit more sour and a bit more fruity.
    🙂 hoped this helped.

  • We’re going into Summer soon and I cannot wait to make this. Every single ingredient in it is my absolute favourite!!! Thanks so much Tatyana for another super delicious recipe:)

  • LOL Laura, I can never say no to spicy, but let me tell you… My GI tract does not appreciate it, if you know what I mean. For a second, I thought that’s what you were alluding to LOL!

  • Back in the day, assembling an antipasto salad is the main reason I loved restaurants with salad bars. Buying $30 worth of ingredients for a couple of salads seemed crazy to me.

  • I always wonder this when I watch american cooking shows/videos… Don’t you guys have garlic “crushers”? I mean sometimes you want it chopped but when you want it fine the crushers are so much handier than graters. Am I the only one wondering about this? ☺️

  • “I’m sorry I wasted my money on you!!!” ������ I don’t eat meat, but I LOVE basically every other ingredient (especially artichokes ����)