Italian Pasta Salad

Today I'm sharing one of the yummiest spin-offs on a childhood favorite: Italian Pasta Salad. I switched things up a bit to make this recipe not only delish but also nutrient-dense. YUM!


Recipe by Emily Bowen, Inspired by Cathy Potts

Serves Two


The Ingredients

Salad

  • 4 cups baby romaine

  • 1.5 cups carved rotisserie chicken

  • 3/4 cup whole wheat pasta noodles

  • 1/4 onion, chopped and diced

  • 1/2 cup parmesan

  • 1 carrot, chopped and diced

  • 1 bell pepper, chopped and diced

  • 4 tbsp italian dressing

Dressing (Recipe by Christina with The Whole Cook)

  • 3/4 cup olive oil

  • 1/4 cup red wine vinegar

  • 1 tsp garlic powder

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • 1/2 tsp onion powder

  • 1/2 tsp crushed red pepper

  • 3/4 tsp salt

  • 1/2 tsp pepper

  • 1 tsp lemon juice


The Instructions

  • Cook pasta according to package instructions.

  • Assemble salad and use 2-3 tbsp of the italian dressing. Store leftover dressing in a sealed container in the fridge. Enjoy!

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