This easy Italian Veggie Salad is made with colorful vegetables, mini pepperoni, and mozzarella cheese. It's tossed in a zesty Italian dressing, comes together in just 20 minutes, and is one of those recipes that is great for any occasion.
If you love easy salad recipes, try this zucchini salad or this broccoli apple salad next.
While baking is my first love, I also love sharing the real recipes that make it onto our dinner table. I've been making this veggie pasta salad since I was a teen. Over time, I've added fun twists, like this pizza pasta salad. No matter how I make it, my family always loves it.
A few years ago, we were invited to a summer party and decided to bring a few homemade pizzas to share. Since both my husband and I were trying to cut out carbs at the time, we needed something we could eat too.
So, my husband took our two favorite salads and transformed them into a carb-free dish. He chopped some fresh veggies, added pepperoni and cheese, then drizzled it all with Italian dressing. Simple and genius!
We have been making and enjoying this salad recipe ever since. The last time I made it, our youngest helped himself to three big bowls. When the kids go back for thirds, you know it's a keeper.
Why You'll Love This Italian Chopped Salad
- Zero cooking! All you have to do is chop, toss, and enjoy. This chopped salad comes together so fast.
- Loaded with vegetables. A rainbow of colorful veggies makes every bowl pretty and delicious.
- A great low-carb option. Watching your carbs? This salad has you covered. It's hearty and delicious, so you won't miss the pasta or grains.
- Perfect for any occasion. Make it for potlucks, picnics, barbecues, or a busy weeknight dinner. Trust me, it will get rave reviews everywhere!
- Make it your own! Use whatever vegetables you like or have in your fridge right now.
Ingredients Needed
This Italian chopped veggie salad comes together with just a handful of fresh produce and a bottle of dressing. Scroll down to the printable recipe card for the exact amounts.
- Orange, Yellow, and Red Bell Peppers: Adds a pop of color and sweet, crisp crunch.
- Cucumber: Gives a cool, refreshing crunch that balances the bold flavor. Peel it or leave the skin on, it's your choice.
- Broccoli: Adds a hearty texture and soaks up the dressing.
- Cherry Tomatoes: Halved and tossed in the bowl for a burst of juicy flavor.
- Pepperoni: Adds a savory, slightly spicy flavor that pairs well with fresh veggies and cheese. I like to use mini pepperoni, but if you can't find them, slice regular ones into quarters.
- Mozzarella Cheese: Cube a block into small pieces. The mini mozzarella pearls are another option, so you don't have to cut the cheese. LOL!
- Italian Vinaigrette: Use any brand you love. I usually look for a garlic parmesan vinaigrette.
Recipe Variations
- Add olives. Black or Kalamata olives give the salad a classic antipasto taste. Their briny flavor adds contrast.
- Use a different cheese. Provolone cheese, Pepper Jack, or even Feta cheese are delicious alternatives to the mozzarella.
- Make it vegetarian. Leave out the pepperoni and add chickpeas or white beans for the protein.
- Add other meats. For a heartier salad, add thin slices of salami or prosciutto along with the pepperoni.
- Use a different dressing. Try a balsamic and honey dressing or a mix of extra virgin olive oil and red wine vinegar.
How To Make Italian Veggie Salad
This is honestly one of the easiest recipes you can make. Simply chop the veggies and toss them in the dressing. Trust me, it's that easy.
- Chop the veggies. Cut the peppers, cucumbers, and broccoli into bite-sized pieces. Half the cherry tomatoes. Try to keep everything roughly the same size.
- Combine everything. Toss the chopped vegetables, mini pepperoni, and cubed mozzarella in a large bowl.
- Add the dressing. Pour the dressing over the top and toss the salad until everything is coated. Then season with salt and pepper.
- Refrigerate. Cover and refrigerate until you are ready to serve. The longer it sits, the more flavor the veggies get from the herbs in the dressing.
BruCrew Tips
- Chop everything into little pieces. Bite-sized pieces make this salad easier to eat.
- Pat the vegetables dry. After washing and chopping the veggies, pat them dry with paper towels. Extra moisture will water down the dressing and dilute the flavor.
- Use a good salad dressing. Since the dressing is the main flavor in the salad, choose one that you really love.
- Let it marinate. This salad tastes better after letting the veggies soak up the delicious Italian dressing flavor.
- Use your favorite veggies. This is a great way to clean out the fridge. Zucchini, cauliflower, celery, red onion, and snap peas are a few other options to consider.
- Double the recipe for a crowd. When I bring this recipe to a potluck or party, I usually make a double batch so there is plenty to go around.
Storage Recommendations
Store the salad in an airtight container in the refrigerator for a few days. The vegetables will start to soften slightly the longer they sit in the dressing, but the flavor gets better the longer they marinate.
This vegetable salad is a great side dish to make ahead of time. Chop all the veggies and store them separately from the dressing. To keep the vegetables extra crisp, toss everything together an hour before serving.
More Picnic Salad Recipes
- Easy Macaroni Salad
- Spinach Caprese Salad
- Cranberry Zucchini Slaw
- Southwest Pasta Salad
- Classic Potato Salad
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
Recipe
Italian Veggie Salad
This easy Italian Veggie Salad is made with colorful vegetables, mini pepperoni, and mozzarella cheese. It's tossed in a zesty Italian dressing, comes together in just 20 minutes, and is one of those recipes that is great for any occasion.
Ingredients
- 2 cups chopped red, yellow, & orange peppers
- 2 cups chopped cucumber (1 large)
- 2 cups chopped broccoli
- 2 cups cherry tomato halves (1 pint)
- 1 - 5 ounce bag mini pepperoni
- 1 - 8 ounce block mozzarella cheese, cubed
- 1 cup Italian dressing (I used a garlic parmesan vinaigrette)
- salt and pepper, to taste
Instructions
- Place all the veggies, pepperoni, and cheese in a bowl and mix.
- Pour the dressing on top and stir in. Season to taste with salt and pepper.
- Refrigerate until time to serve.
Notes
- Chop everything into little pieces. Bite-sized pieces make this salad easier to eat.
- Pat the vegetables dry. After washing and chopping the veggies, pat them dry with paper towels. Extra moisture will water down the dressing and dilute the flavor.
- Use a good salad dressing. Since the dressing is the main flavor in the salad, choose one that you really love.
- Let it marinate. This salad tastes better after letting the veggies soak up the delicious Italian dressing flavor.
- Use your favorite veggies. This is a great recipe for cleaning out the crisper drawer. Zucchini, cauliflower, celery, red onion, and snap peas are a few other options to consider.
- Double the recipe for a crowd. When I bring this recipe to a potluck or party, I usually make a double batch so there is plenty to go around.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 149Total Fat: 8gSaturated Fat: 2gUnsaturated Fat: 6gCholesterol: 3mgSodium: 364mgCarbohydrates: 17gFiber: 4gSugar: 10gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Victoria says
Where’s the recipe for Parmesan dressing? Thanks
Jocelyn says
I do not have a recipe for that. It's one I found at a grocery store. Any type of Italian dressing will work for this salad though. I hope you enjoy it!
cakespy says
Eat the rainbow! This looks delicious.