EASY ITALIAN CHICKEN SUMMER PASTA SALAD (DF, GF)
Steps:
- First, cook the pasta according to the package instructions. Allow drained noodles to cool.
- Next, dice the salami, pepperoni, peppers and onions. Slice the grape tomatoes in half.
- Combine all ingredients in a mixing bowl. Pour in the dressing over and toss ingredients to cover in the dressing.
- Refrigerate the pasta salad for at least 1 hour and serve cold.
Nutrition Facts : Calories 486 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 28 grams fat, Fiber 4 grams fiber, Protein 24 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 864 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
ITALIAN CHICKEN PASTA SALAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package directions. Drain in a colander, rinse with cold water and shake until very dry. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat.
- Add the chicken, cucumber, tomatoes, olives, peppers, salami, onions and parsley. Season with salt and toss well to combine.
- In a small bowl, whisk together the vinegar and remaining 1/2 cup olive oil; pour it over the salad and toss well. Taste and adjust the seasoning if necessary. For best flavor, let the salad stand at room temperature for about 30 minutes before serving.
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