Italian Pasta Salad

Updated: Oct 1

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 Eight-Ten


The Ingredients

Salad

  • 4 cups baby romaine, chopped

  • 3 cups carved rotisserie chicken (sometimes I sub pepperoni instead!)

  • 4-5 cups cooked whole wheat bowtie pasta noodles (roughly half of a a 16oz uncooked bag)

  • 1/2-3/4 yellow onion, chopped and diced

  • 1.5 cups parmesan

  • 5 carrots, chopped and diced

  • 1 green bell pepper, chopped and diced

  • All of the italian dressing (recipe below)

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.

  • Add all the ingredients together. Pour all the Italian dressing over the salad and store in fridge.

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