This Italian Chopped Salad features finely chopped vegetables and creamy Miceli perline mozzarella for a delicious blend of flavors. It's designed to be made ahead and can serve as a family-style dish or for lunches during a busy work week. Toss in your favorite dressing just before serving for an extra kick of flavor.
1: Finely chop the romaine, parsley, roasted red peppers, pepperoncini, black olives, and Marinaded red onions.
2: In a large bowl, combine the chopped romaine, parsley, red peppers, pepperoncini, black olives, and Marinaded red onions.
3: Add the Miceli’s pearl mozzarella and cooked ditalini pasta, then toss to combine.
4: For the Marinaded red onion, slice the red onion and place in a shallow bowl.
5: In a separate bowl, whisk together olive oil, red wine vinegar, dried oregano, dried parsley, grated garlic cloves, honey, salt, and pepper, then pour over the onions.
6: Store the Marinaded red onions on the counter for 6+ hours or refrigerate if not used immediately.
7: Store the salad in the fridge for up to 4 days but do not toss with dressing until ready to serve.
