Zesty Italian Pasta Salad
Flavorful pasta salad can be a meal or a side dish. Perfect for parties and barbecues too.
Ingredients
- 1 16 oz pkg Veggie Spiral Pasta Wacky Mac or a gluten-free option
- 1 can dark red kidney beans rinsed and drained
- 2-3 baked and cubed chicken breasts Seasoned Chicken Breasts and Grilled Lemon Chicken are delicious options
- * Omit meat for vegan.
- 1 red yellow or orange pepper sliced
- 1 small red onion – finely chopped or very thinly sliced
- 8 oz swiss cheese cubed (or dairy-free option)
- 1 can sliced olives
- Italian dressing of your choice. I use Kraft Zesty Italian Wish-Bone House Italian and Wish-Bone Light Italian are a few good options. All three of these dressing options are gluten-free.
- Optional add-ins ~ fresh chopped basil kale, and steamed broccoli.
- Bake chicken breast unless using leftovers. Great use of leftover chicken
Instructions
- Prepare pasta according to directions. Don’t overcook!! Mushy noodles are not appetizing in a pasta salad. Be sure to rinse noodles immediately in cold water after cooking. Set aside in a strainer to fully drain.
- Meantime, prepare the rest of the salad. Place all ingredients together in a large serving bowl. Mix all ingredients well.
- Toss in about 1/4 cup of dressing at a time, mixing well after each addition. Add dressing according to taste and “zestiness.” I tend to add a fair amount, I like a flavorful salad. I might add a 3/4 cup at first. Refrigerate until you are ready to serve the salad.
- Before serving, I might add another 1/4 cup or more. This is one of those “taste as you go” recipes – until you get a feel for how you and your family like it. That’s another reason why I offer more dressing at the table, for personal preference.
Notes
Seasoned Chicken Breasts and Grilled Lemon Chicken
Salad can be served immediately after making or served chilled. Flavors blend best if allowed to refrigerate for several hours.