Portillo's Italian Chopped Salad

#601       Comment on this recipe.


    This is similar to the chopped salad at Portillo's Restaurants in Chicago!

    If you make the dressing ahead of time and add a little bit to the cooled pasta and let it soak it up in the fridge for some time it adds a lot of flavor!


    Sweet Italian Dressing

  1. 1/4 c white balsamic vinegar or red wine vinegar
  2. 1 t sugar
  3. 1/2 t dried Italian seasoning
  4. 2 cloves, garlic, minced
  5. 1/4 t salt
  6. 1/4 t pepper
  7. .1/2 c olive oil


  8. 1 lb bacon, cooked and crumbled.
  9. 1 c ditalini pasta, cooked al dente in salted water and cooled
  10. 1 c crumbled gorgonzola or Italian cheese blend
  11. 2 hearts romaine, chopped
  12. 1/4 small head red cabbage, chopped
  13. 1/4 c head iceberg chopped
  14. 1 to 2 large tomatoes, chopped
  15. 1/2 small red onion, minced or green onion, chopped
  16. 2 c cooked chicken, diced or rotisserie chicken (optional)



  1. Place vinegar, sugar, Italian seasoning, garlic, salt and pepper in a blender. While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsifield. Or just whisk in a bowl.
  2. Add a bit of dressing to cooled pasta and let it soak in to add a lot of flavor to the noodles.
  3. Store remaining dressing in airtight container in refrigerator for up to two weeks.
  4. Salad

  5. Combine romaine, iceberg, red cabage, tomatoes, and onions in large salad bowl.
  6. Add cooled pasta, bacon, and cheese to salad.
  7. Add chicken if desired.
  8. Add dressing to taste right before serving so that it doesn't get soggy.

Picture of Recipe

Portillo's Italian Chopped Salad - Picture of Recipe
Serves: 10
Prep Time: 30 minutes
Cook Time: 15 minutes
Course: Lunch,Entree,Salad
Type of Food: Salad,
Ethnicity/Origin: Chicago
Key Ingredient: Lettuce,Cabbage,Tomatoes,Cheese,Chicken,Bacon
Difficulty: 1 - Easy
Prep Method: Stovetop

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