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
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
Cook pasta according to package instructions.
Add all the ingredients together. Pour all the Italian dressing over the salad and store in fridge.