For the Loaded Chopped Italian Salad:

• 1/2 Head iceberg lettuce, chopped in thick chunks
• 2 Small-medium romaine lettuce heads, chopped in thick chunks
• 1 and 1/2 Cup Datilni pasta, cooked (measure out after it is cooked)
• 2/3 Cup Pepperoni, sliced in quarters
• 2/3 Cup Salami, cut in strips
• 1/2 Cup jarred artichoke hearts
• 2/3 Cup provolone cheese, cubed
• 1/2 Cup Pepperonichinis, sliced (Jeff’s Garden, you can find at Whole Foods or on their site)
• 1 Cup baby heirloom tomatoes, halved
• 1 Cup red potatoes, cooked and cut in quarters
• 1/2 Cup jalapeno stuffed green olives, sliced in half (Jeff’s Garden, you can find at Whole Foods or on their site)

For the Creamy Italian Dressing:

• 1/4 Cup olive oil
• 1/3 Cup red wine vinegar
• 1/2 Cup Mayonnaise
• 1/4 Cup grated parmesan cheese
• 1 TBSP minced garlic
• 1 TSP coarse dijon mustard (new primal brand, you can find at Whole Foods)
• 1/2 TSP salt
• 1/4 TSP black pepper
• 1 TSP Italian seasoning
• 1 TSP raw agave nectar
  

1. To make the dressing: combine all ingredients in a blender. Blend until smooth. Transfer to your serving vessel of choice and place in the fridge to cool for at least 30+ minutes. Serve with your salad when ready.
2. Prepare all of your ingredients and place in separate bowls: chop your lettuce into thick chunks, chop your romaine lettuce in thick chunks, slice your pepperoni in quarters, slice your salami in strips, cube your provolone cheese, slice your jalapeño stuffed olives in half and halve your tomatoes. Place all prepared items in the fridge to keep cool until ready to assemble your salad.
3. Heat 2 separate pots of salted water over medium to high heat. Once both are boiling add your pasta to one and cook for 11 minutes or until al dente. Add your potatoes to the other and cook for about 7-10 minutes or until potatoes are tender, but not soft. NOTE: You want your potatoes to be slightly under cooked. If they are too soft, they will be too mushy in your salad.
4. When done, strain both and run under cold water. Place both in the fridge for at least 20-30 minutes to cool OR to speed up the process place in your freezer for 10-15 minutes. When the potatoes have cooled enough, cut them in quarters.
5. To assemble your salad, measure out all of your items and place in a large or x-large bowl.
6. Pour cooled dressing over the salad and toss to mix. Adjust the salad as needed and add as many or as little of the fixings and dressing as you would like while constructing.
7. Serve right away. NOTE: you can save extras for leftovers. However, if you have extra ingredients, do not dress as it will get soggy. So, only dress as needed.
8. ENJOY!