Kroger Deli Pasta Salad Recipe Recipe For Deviled

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DELI-STYLE PASTA SALAD



Deli-Style Pasta Salad image

Pasta provides a base for this tongue-tingling make-ahead salad. It has lots of fresh and satisfying ingredients topped with a flavorful dressing. This pasta salad is terrific to serve to company or take to a potluck. - Joyce McLennan, Algonac, Michigan

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 19

7 ounces tricolor spiral pasta
6 ounces thinly sliced hard salami, julienned
6 ounces provolone cheese, cubed
1 can (2-1/4 ounces) sliced ripe olives, drained
1 small red onion, thinly sliced
1 small zucchini, halved and thinly sliced
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/4 cup minced fresh parsley
1/4 cup grated Parmesan cheese
1/2 cup olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
1-1/2 teaspoons ground mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
Dash pepper
2 medium tomatoes, cut into wedges

Steps:

  • Cook the pasta according to package directions; rinse in cold water and drain. Place in a large bowl; add the next 9 ingredients. , In a jar with tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well. , Pour over salad; toss to coat. Cover and chill for 8 hours or overnight. Toss before serving. Garnish with tomatoes.

Nutrition Facts : Calories 273 calories, Fat 18g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 536mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.

KROGER DELI CAJUN CHICKEN PASTA SALAD



Kroger Deli Cajun Chicken Pasta Salad image

My friend Alicia and I used to share this pasta salad for lunch all the time. just for fun I decided to recreate it

Provided by GingerlyJ

Categories     Chicken Breast

Time 45m

Yield 2 pounds, 8 serving(s)

Number Of Ingredients 16

4 boneless skinless chicken breasts
1 lb penne pasta
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 large red onion
1 1/2 cups mayonnaise
1 1/2 cups buttermilk
3/4 cup sour cream
1/4 cup yellow onion, minced
1/4 cup parsley, minced
2 tablespoons cajun seasoning
3 garlic cloves, minced
1 teaspoon Dijon mustard
1/2 teaspoon fresh ground black pepper
1 pinch salt

Steps:

  • Preheat oven to 325 degrees F.
  • Lay chicken breasts out on a cookie sheet lined with parchment paper. Sprinkle Cajun seasoning over the chicken breasts (just enough to lightly coat). Flip the breasts over and do the same on the other side.
  • Bake the chicken breasts in the hot oven for 20 to 30 minutes (they should be fork-tender and juices should run clear with no sign of pink). Remove chicken and cool in the refrigerator.
  • Cook pasta. When done, shock in ice water to stop the cooking. Drain thoroughly.
  • Core, seed and julienne peppers. Remove ends from onion, peel, cut in half, then julienne. Combine with the cooked pasta.
  • Cut cooled chicken breasts in half and then slice 1/2-inch thick in the other direction, across the grain. Add to pasta salad.
  • Combine last ten ingriedients into dressing and pour over salad.

Nutrition Facts : Calories 529.1, Fat 22.3, SaturatedFat 5.4, Cholesterol 62.3, Sodium 479.1, Carbohydrate 64.4, Fiber 7.6, Sugar 7.8, Protein 20.1

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