My family has eaten at this old school Italian restaurant by my parent's house called Nino's since as far back as I can remember. I've always loved that they put rotini noodles in their house salad...so much more fun to eat a salad when there's pasta in it, I mean... ;)
This salad is inspired by the Nino's salad, but it's a little lighter. I used turkey pepperoni and brown rice rotini instead of regular pasta. (Note: if you use brown rice pasta, don't put it in the fridge, the texture hardens once it gets cold and that would ruin the salad.) Another thing, the dressing that Nino's uses is super rich, almost too rich where the amount of vinegar and oil can be rough on a sensitive stomach so I decided to pair my version of their salad with a much lighter vinaigrette.
This recipe makes enough for 2 large salads or 4 side salads. (Since the size mainly depends on how much lettuce you chop up, it's very easy to eyeball and change the proportions to how large or small you want it.) The salad dressing can last for 7-10 days in the fridge.
What you need:
For the dressing:
What to do:
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