Portillo's Chopped Salad
User Reviews
4.6
Portillo's Chopped Salad
Description
This salad blends small ditalini pasta cooked al dente with fresh, chopped romaine and iceberg lettuces, shredded red cabbage, quarters of grape tomatoes, and sliced green onions. Crispy cooked bacon adds smoky richness, while crumbled gorgonzola cheese contributes a creamy, tangy element. Optional cooked diced chicken can be added for protein. The ingredients are combined just before serving to maintain freshness and texture.
The accompanying sweet Italian dressing is made by whisking olive oil with white balsamic vinegar, minced garlic, Dijon mustard, sugar, oregano, salt, and freshly ground black pepper. This vinaigrette adds a balanced sweet and tangy flavor that complements the varied salad ingredients without overpowering them. Using white balsamic vinegar keeps the dressing light in color, enhancing presentation.
Portillo's Chopped Salad works well as a hearty side or a light main dish. The combination of pasta and vegetables offers a satisfying mouthfeel with crunchy, creamy, and tender components. This salad is suitable for serving at casual gatherings or as a refreshing meal option.
Alternative vinegars such as apple cider or red wine vinegar can be substituted for the white balsamic if preferred, adjusting the color and acidity. Salting and cooling the pasta before combining helps maintain salad texture.
Ingredients
- 1 cup ditalini pasta 2 cups cooked, uncooked
- 1 lb Bacon (about 1 cup cooked and crumbled)
- 3 cups romaine lettuce chopped
- 2 cups iceberg lettuce chopped
- 2 cups red cabbage chopped
- 1 grape tomato quartered, 1 cup
- 1 cup green onion sliced
- 4 ounces gorgonzola cheese about 1 cup, crumbled
- (optional) (optional) chicken cooked and diced, 2 cups
Sweet Italian Dressing:
- 1/2 /2 cup olive oil
- 1/4 /4 cup white balsamic vinegar (see note)
- 2 cloves garlic peeled and minced
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1/2 /2 teaspoon oregano dried
- 1/4 /4 teaspoon salt
- 1/4 /4 teaspoon black pepper freshly ground
Instructions
- Cook Ditalini pasta according to package instructions. Make sure you salt the pasta water while cooking to give it some flavor. Drain and cool. Set aside.
- Cook bacon in a skillet until done. Let bacon cool, then crumble it.
- Combine romaine, iceberg, red cabbage, tomatoes and green onions in large salad bowl.
- Add cooled pasta, bacon and gorgonzola cheese to salad. Add chicken if desired.
- Add dressing to taste right before serving so that it doesn't get soggy.
- For the Dressing: Whisk together olive oil, vinegar, garlic, Dijon mustard, sugar, oregano, salt and pepper.
Notes
- Use white balsamic vinegar to keep the dressing light in color; apple cider or red wine vinegar are acceptable substitutes.
- Cook and cool the ditalini pasta separately before adding to maintain texture.
- Adding cooked diced chicken provides a protein boost for a more filling salad.
- Dress the salad just before serving to prevent sogginess.
User Reviews
Overall Rating
4.6
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