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
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
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!