Imagine a hot summer day. The sun is shining, the sky is a gorgeous blue, and the birds are singing. You’re outside enjoying the breeze and the beautiful summertime views. You start to hear and feel a little growl in your stomach, it’s getting close to lunchtime. The last thing you want is a big heavy meal. Wouldn’t it be great to have a light and refreshing meal to cool you off? Kathy’s Chicken Pasta Salad, inspired by Jon’s mom, is just what you need!
Jon and I went over to his mom and dad’s house last Saturday to visit. They invited us to stay for dinner. The weather here has already started getting pretty warm. I’m pretty sure it was in the 80s that day. Jon and I had already had a pretty big lunch. We went to our favorite Mexican restaurant earlier that day, so we were ready for a light dinner. My mother-in-law described the dish, and we were on board for dinner. Kathy’s Chicken Pasta Salad was delicious! We couldn’t stop talking about it on our way back home.
I’m pretty sure Kathy’s Chicken Pasta Salad is going to be a regular meal on our summertime menu.
Ingredients:
2-3 cups shredded rotisserie chicken
½ lb pasta, cooked according to package directions and drained
1 shallot, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup grape tomatoes, sliced in half
1 cup chopped fresh broccoli
¼ cup shredded carrots
1 cup shredded cheddar cheese
¼ cup fresh parsley leaves, chopped or torn into smaller pieces
1 cup Olive Garden Italian dressing
Croutons for serving
Combine the ingredients in a large bowl. Toss to combine.
Cover with plastic wrap or a lid and refrigerate for at least two hours before serving.
Serve with croutons and extra dressing on the side.
- 2-3 cups shredded rotisserie chicken
- ½ lb pasta, cooked according to package directions and drained
- 1 shallot, chopped
- ½ cup chopped green bell pepper
- ½ cup chopped red bell pepper
- 1 cup grape tomatoes, sliced in half
- 1 cup chopped fresh broccoli
- ¼ cup shredded carrots
- 1 cup shredded cheddar cheese
- ¼ cup fresh parsley leaves, chopped or torn into smaller pieces
- 1 cup Olive Garden Italian dressing
- Croutons for serving
- Combine the ingredients in a large bowl. Toss to combine.
- Cover with plastic wrap or a lid and refrigerate for at least two hours before serving.
- Serve with croutons and extra dressing on the side.
