Italian Pasta Salad is an easy make ahead meal that my hubby enjoys at any time! This recipe is great for lunch when I have a crowd at the lake house or dinner any time. It’s also wonderful for a pot luck or when asked to bring a dish to the office. In fact, this recipe comes from a colleague I once taught with who brought it to just a function. I have been making it ever since!
To begin, combine some chopped bell pepper, chopped onion, broccoli florets, and halved grape tomatoes.
Next, add some diced mozzarella cheese, diced grilled chicken (or salami or boiled shrimp), and pasta. I use medium shell pasta for this Italian Pasta Salad.
Season with salt, pepper and oregano.
Mix in some Italian Dressing and black olives if you wish. Your favorite bottled version or a homemade version works fine! I usually use a good bottled version.
Tip: When boneless skinless chicken breasts are on sale I buy a large family pack and have my husband grill the entire package. I slice the breasts in half to thin them out for even grilling. Basically, butterfly the breasts but cut all the way through. Then season with your favorite seasoning and grill. Just freeze the grilled chicken breasts and defrost as needed. Great for salads, quesadillas, soups, packed lunches or any time you need cooked/grilled chicken breasts.
Enjoy!
Italian Pasta Salad
Ingredients
- 1 small onion diced
- 1 bell pepper diced
- 1 head broccoli florets (cut into small florets)
- 1 pint grape tomatoes halved
- 8 oz mozzarella cubed
- 1 lb shell pasta cooked per package directions
- 2 cups cubed grilled chicken breast, salami or boiled shrimp
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 tsp oregano
- 1 cup Italian dressing
- 2 oz sliced black olives optional
Instructions
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Boil pasta according to package directions. Immediately run under cold water to stop cooking process and set aside.
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In a large bowl, combine chopped onion, chopped bell pepper, broccoli florets, halved tomatoes, cubed grilled chicken, (or salami or shrimp), cubed mozzarella and pasta.
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Add salt, pepper and oregano.
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Mix in Italian dressing and black olives. Refrigerate until serving. Lasts for several days in the refrigerator.
