I honestly forgot how much I love pasta salad! It’s such a perfect summer side dish and perfect for BBQs or picnics or a dinner party with friends! The only thing I don’t love about it, is how quickly it fills me up, so that’s why I decided to put a little twist on the OG pasta salad and added A TON of veggies and lean protein to this recipe. The dressing is sweet, salty and tangy…so refreshing and delicious on a hot summer day!

Here is what you will need:

2-3 cups of chopped romaine lettuce

1 cup cooked fusilli pasta (you don’t need as much pasta as normally!)

1 pound of boiled chicken breast (boneless and skinless)

1/2 red onion 

1/2 cup diced green onion 

2/3 cup diced manchego cheese

1.5 cups finely diced broccoli

Optional: avocado

For the dressing:

2 tablespoons mayo 

Squeeze of whole lemon 

2 tablespoons white wine vinegar

1.5 tablespoon olive oil 

1 tablespoon ranch

Pepper to taste (I like a lot)!!

Here’s how you make it: 

Cook your pasta according to the box. As soon as your pasta is done, drain it in a colander and run the pasta under cold water to cool it down! While your pasta is cooking, chop up all of your veggies and put in a big bowl! In a separate bowl, whisk together all of the ingredients for the dressing and set aside. Next add your shredded chicken (all I did was boil it for 20 ish minutes, cool it and easily shred it) chilled pasta and dressing to the big bowl with all of your veggies! Add salt and pepper to taste, and optional avocado if you’d like! I know you’re supposed to let pasta salad sit in the fridge a little before eating, but I’m SO impatient (also hungry) so I just took a bowl right away and it was still DELICIOUS!! Hope you guys enjoy!