Spoon Salad Recipe – A Fresh & Flavorful Chopped Salad with Pasta
If you love hearty chopped salads that are packed with flavor and texture, you’re going to fall in love with this Spoon Salad recipe. It’s crisp, colorful, and tossed in a tangy parmesan vinaigrette that brings everything together. This salad is loaded with two kinds of lettuce, crunchy purple cabbage, green onions, juicy vine-ripened tomatoes, salty feta cheese, smoky crumbled bacon, and tender ditalini pasta. Every bite has the perfect balance of freshness and richness.
This recipe is similar to the famous Portillo’s Chopped Chicken Salad, but with a fun twist—it doesn’t need chicken to shine. The pasta and bacon give it heartiness, while the veggies and vinaigrette keep it light and refreshing. It’s the kind of salad you’ll want to serve at barbecues, holidays, or simply for a weeknight dinner.
Why You’ll Love This Spoon Salad
- Crisp and refreshing – Fresh lettuce and cabbage add crunch to every bite.
- Balanced flavors – Smoky bacon, tangy feta, and sweet vine tomatoes create layers of flavor.
- Pasta salad meets chopped salad – The ditalini pasta makes it more filling than a traditional green salad.
- Perfect for entertaining – This salad looks beautiful and serves a crowd.
Ingredients You’ll Need
- 2 cup romaine lettuce, chopped
- 2 cup icerberg lettuce, chopped
- 2 cup purple cabbage, thinly shredded and chopped
- 1/2 c green onions, sliced
- 1-2 vine tomatoes, seeded and diced
- ½ cup crumbled feta cheese
- 6 slices cooked thick bacon, crumbled
- 2 1/2 cup cooked ditalini pasta
- Parmesan vinaigrette dressing (homemade or store-bought)
How to Make Spoon Salad
- Prepare the pasta – Cook ditalini according to package instructions. Drain, rinse, and let cool.
- Cook the bacon
- Chop the veggies – Finely chop both lettuces, shred the cabbage, slice the onions, and dice the tomatoes.
- Mix it up – In a large bowl, combine lettuce, cabbage, onions, tomatoes, feta, bacon, and pasta.
- Dress and toss – Drizzle generously with parmesan vinaigrette and toss until everything is coated.
- Serve immediately – Spoon into bowls and enjoy!
Tips & Variations
- Add protein – Try grilled or skillet chicken to make it even more like Portillo’s chopped chicken salad.
- Swap cheeses – Blue cheese or shaved parmesan also work beautifully.
- Meal prep friendly – Chop ingredients ahead of time, but toss with dressing just before serving to keep it fresh.
- Make it vegetarian – Simply leave out the bacon.
Serving Ideas
This Spoon Salad pairs perfectly with grilled meats, sandwiches, or pizza night. It’s also a great option for potlucks and summer cookouts since it holds up better than delicate leafy salads.
Final Thoughts
If you’re craving a salad that’s both fresh and satisfying, this Spoon Salad recipe is the answer. With crunchy veggies, smoky bacon, salty feta, and tender pasta, it’s a crowd-pleasing dish that never disappoints. Whether you’re a fan of Portillo’s chopped salad or just looking for a new go-to side dish, this recipe is sure to earn a spot in your regular rotation.
Spoon Salad
Ingredients
Salad
- 2 c romaine lettuce finely chopped
- 2 c iceberg lettuce finely chopped
- 2 c purple cabbage finely chopped
- 1/2 c green onions finely chopped
- 1-2 vine tomatoes seeded and finely chopped
- 6 thick cut slices of bacon cooked and crumbled
- 2 1/2 c cooked and cooled ditalini pasta measure 2 1/2 cups after it's cooked
- 1/2 c feta cheese
Vinaigrette
- 1/4 c red wine vinegar
- 1/3 c light tasting olive oil
- 1 garlic clove finely minced
- 1 tsp dijon mustard heaping
- 1 1/2 tbsp maple syrup use real maple syrup or honey
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- 1 tbsp grated parmesan cheese heaping
Instructions
- Cook half of an 8 oz box of ditalini pasta in salted water to al dente. Rinse in cold water and set aside.
- Cook bacon your preferred method. Oven option is to preheat to 400 degrees, lay slices on a parchment lined sheet pan. Bake on the top rack for 20 minutes. Flip and cook 5-10 more minutes. Lay on paper towels to dry and crumble or chop up once cool.
- While the bacon and pasta cook make the dressing. Add everything to a ball jar or blender bottle and shake until emulsified. You can also whisk it all together or use a frother. Set aside.
- Finely chop the romaine, iceberg, cabbage, green onions and tomatoes. Place in a large salad bowl. Once cooled measure 2 1/2 cups of the cooked ditalini pasta and add that along with the bacon. Toss all together.
- Add the dressing, toss and top with the crumbled feta cheese.