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Katie Austin

Everything Pasta Salad

Everything Pasta Salad

If you’re hosting a get-together, going to a BBQ, Memorial Day pool party.. make this yummy pasta salad!! It’s easy, delicious, and feeds a lot. 🤍

SERVING SIZE: 6

FOR THE SALAD

1.5 cups raw pasta (ends up being almost 3 cups cooked)

2/3 cups salami, diced

1 cup mozzarella balls, diced

1 cup green peppers, diced

1 cup shredded chicken (I used rotisserie, but you can use any cooked chicken!)

1/2 cup red onion, diced

2 tablespoons packed chopped parsley, finely chopped

1 cup tomatoes, diced

1 cup cucumber, diced

FOR THE DRESSING:

1/4 cup Olive oil

1 tablespoon lemon juice

1 tablespoon Red wine vinegar

2 tablespoons Mayo

2 teaspoon Italian seasoning

2 teaspoon Garlic powder

2 teaspoon pepper

2 teaspoon salt

The recipe:

Cook the pasta according to the instructions on the package.

While the pasta cooks, dice the salami, mozzarella balls, green peppers, red onion, tomatoes, and cucumbers. I like to dice my veggies small for the pasta salad. Finely chop the parsley and shred the chicken. Place all prepared ingredients into a large mixing bowl.

Once your pasta is done cooking, strain and chill. If you’re in a hurry, running cold water over the pasta, placing in the fridge, or shocking it with ice water works great!

In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, mayonnaise, Italian seasoning, garlic powder, salt, and pepper until the dressing is smooth and thoroughly combined.

Pour the dressing over the salad ingredients in the large mixing bowl. Gently toss the salad until all ingredients are evenly coated with the dressing. Place in fridge to chil. Enjoy!! xx