Description
A delicious and refreshing Italian Pasta Salad featuring chicken, perfect for summer gatherings or meal prep.
Ingredients
Scale
- 3 cups uncooked gluten-free pasta (small shells or rotini)
- 1 cup rotisserie chicken (shredded and coarsely chopped)
- 1/2 cup salami (thinly sliced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup fresh flat-leaf parsley (finely diced)
- 1/2 cup black olives (halved)
- 1/2 cup roasted red bell pepper (coarsely chopped)
- 1 cup English cucumber (chopped)
- 1/4 cup finely diced red onion
- 1/3 cup freshly grated Parmesan cheese
- 1/3 cup red wine vinegar
- 1–1/21/2 teaspoon Dijon-style mustard
- 1/21/2 teaspoon dried oregano
- 1/21/2 teaspoon Italian seasoning
- 11/2 teaspoon granulated sugar
- 1/2 cup olive oil
- 2 tablespoons whole mayonnaise
- Salt and pepper to taste
Instructions
- Cook the Pasta: Start by boiling your gluten-free pasta in salted water until it is al dente, which usually takes just a few minutes. You will know it is ready when it is firm yet tender with a slight bite. Taste it as it cooks; overcooked pasta can be a bummer later!
- Chill & Drain: Once the pasta is done, drain it well and rinse it under cold water to stop the cooking. It should feel cool and fresh as you rinse. This step helps prevent the pasta from getting mushy when mixed into the salad, so do not skip it!
- Chop the Ingredients: Chop up your veggies, chicken, and cheese into small pieces, aiming for equal sizes. The colors and scents should be bright and inviting. Keep them uniform for easy mixing; otherwise, you might end up with big clumps that do not distribute well.
- Mix the Dressing: Whisk together olive oil, red wine vinegar, Dijon-style mustard, dried oregano, Italian seasoning, granulated sugar, salt, and pepper until it is all well blended and aromatic. It should look smooth and glossy. A common mistake here is not adjusting the seasoning, so make sure to taste and add salt or pepper as needed.
- Toss It All Together: In a large bowl, gently combine the pasta, chopped veggies, chicken, salami, cheese, and dressing, ensuring everything gets a good coat. You will want to see the vibrant mix of colors and textures. Be careful not to mash the pasta or over-mix, which could lead to a mushy salad.
- Chill and Serve: Let the salad sit in the fridge for about 30 minutes to enhance the flavors. The aroma will be irresistible! Remember, dressing it too early can soak up moisture, making it less flavorful. If you are planning on saving leftovers, just dress what you will eat right away!
Notes
- Storage Tips: Keep the pasta, salad add-ins, and dressing in separate sealed containers in the fridge. Mix them right before serving. Once mixed, this pasta salad tastes best the same day.
- Expert Tips: If you are serving this outside, placing the bowl over ice helps maintain a refreshing temperature.
- When cooking your pasta, adding about 1 tablespoon of salt to the water elevates its flavor.
- If you do not want mushy pasta, it helps to follow the cooking instructions on the package closely.
- For easier mixing, cutting all the ingredients into small pieces makes serving and eating a breeze.
- If you have extra dressing, only coat what you will eat right away to prevent the pasta from drying out.
Nutrition
- Serving Size: 1 cup
- Calories: 435
- Sugar: 3g
- Sodium: 1071mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 48mg