I love living in Utah, but sometimes this spring weather plays mean tricks. The other day, it was almost 80 degrees. Then we woke up to a blanket of fresh snow the next morning. What in the world?
Even with snow on the ground, I am craving those light and fresh meals that are perfect for summer. I have made this one a couple of times for my family- it’s like a Mediterranean spin on your regular pasta salad.
It has become one of their favorites meals, and I don’t blame them. I have a feeling that we will be eating this salad a lot this summer.
Or just all year round because it is the perfect light dish that is still extremely filling.
make it into a side dish:
I love this recipe, because it is so versatile. You can serve it as a main dish or a side dish.
When I serve it as a side dish, I usually add a few more noodles and vegetables, and take out the chicken.
However, you could still serve it as a side dish and keep the chicken in it.
add or remove your vegetables:
The thing I love about this recipe, is the variation of vegetables you can play on it. If there are vegetables in the recipe that you don’t love, you can omit them, and add any of your favorites.
My husband doesn’t love olives, feta cheese, or basil, so I replaced them with vegetables I knew he would eat.
He loves extra red onion, carrot bits, mushrooms, and zucchini, so I usually use those as a replacement.
how to make Italian Chicken pasta salad:
Step 1: Combine your chicken and pasta.
Step 2: Add all your favorite veggies.
Step 3: Add your favorite Italian dressing. We are not paid to say this, but we highly recommend this Wish-Bone Robusto Italian.
Step 4: Serve cold and enjoy.
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looking for more healthy recipes? here are a few of our favorite:
Italian Chicken Pasta Salad Recipe
- 2 cups penne pasta cooked (whole wheat pasta works great in this recipe)
- 4 ounces feta cheese (or mozzarella cheese)
- 2 cups cherry tomatoes (I cut mine in half, but that is completely optional)
- 1 handful fresh basil leaves shredded into small pieces
- ½ cup red onion diced
- 2 cups cooked chicken breast diced (rotisserie chicken is perfect for this)
- 1 (14 ounce) cab artichoke hearts chopped
- 1 (2.25 ounce) can sliced black olives
- 1 medium cucumber diced
- 1½ cups italian salad dressing
- In a large bowl, mix all ingredients together. Chill for about 2 hours before serving, to allow dressing to soak into other ingredients.