Thursday, June 25, 2009

Ditalina Salad

This salad is a Chicago tradition... or so I'm told. At any rate, its pretty good. It makes a huge bowl of salad and is great to take to functions. All of my YW will actually eat this salad, and they are a bunch of picky eaters. I got this from my friend Shirlene, who just kind of made it up after eating at the Chicago chain "Portillo's". I usually eyeball this recipe, but I will give you the measurements she gave me. Enjoy!

Ditalina Salad

2 Heads of Romaine Lettuce, chopped
1 Cup Blue or Gorgonzola Cheese, crumbled
1/2 Cup Soft Bacon Bits/Pieces
1/2 Cup Green Onion, chopped
1 1/2 - 2 Cups Chicken, cooked and shredded/cubed
1/2 - 1 Cup Cherry Tomatoes
2 Cups Ditalina Pasta, cooked and drained

Mix all ingredients together and toss.

Combine 8 oz. of Ranch dressing and 8 oz. of Honey Mustard dressing. Stir until mixed. You can coat the salad yourself or let people put on individual portions.

** I usually get one of the pre cooked chickens @ the deli (Costco has the best ones). I like the flavor and it makes it even easier to assemble!


  1. Love this salad and my guests all love it too!

  2. we LOVE this salad too!!! It's one of our favorites!

  3. I've never had this but it sure looks yummy. I might just make it for our ward picnic today. :)

  4. People will love it if you do! I would add the dressing on it if you are doing it for a large group.

  5. Wow! My mouth is watering!

    I'm glad I found your incredible cooking blog through Nate and Missy!

    I'd love to visit your personal blog, too, to stay in touch!

    barbaralynnthornton at gmail dot com

  6. I've got ZLC Tuesday and I think I will use this. What else would be good with it?