Chicken Parmesan Pasta Salad
- 4 ounces (115g) (1 1/2 cups) nugget style dry pasta (radiatore or anything similar in shape with lots of grooves to cup and capture the dressing.)
- 1/2 cup (125g) baby carrots, cut in half on the diagonal
- 1/2 cup (75g) small broccoli florets
- 1 cup (70g) chopped cooked chicken
- 1 spring onion, washed, trimmed and sliced
- 1/4th of a red bell pepper, washed and diced
- 1/4 of an English Cucumber, washed and diced
- 1/2 cup (125g) of Peppercorn Ranch dressing (see dressing posted separately)
- 2 TBS finely grated Parmesan cheese
- salt and black pepper to taste
TURKEY, SOUR CHERRY, & ALMOND PASTA SALAD - This is a lovely main dish salad. I like to use farfalle (bowtie)pasta for this, whole wheat if I can get it It has the perfect shape to use in a pasta salad. Nice and open, but with a few little pleats to hold in the dressing. And the dressing for this salad is delicious. A homemade poppy seed dressing that is lovely and tangy from fresh lemon juice, with a bit of punch from Dijon mustard and sweetness from creamy honey.
The salad itself boasts the inclusion of cubed cooked turkey breast. You could also use chicken if you don’t have any turkey. Also in the mix are dried sour cherries for a bit of sweet tartness, sharp red onions, crunchy celery and salted almonds . . . and creamy tangy Gorgonzola cheese.
ITALIAN PASTA SALAD - This fabulous salad is a small batch salad designed to feed only two people, but can be very easily multiplied to feed more! Italian Pasta Salad is actually a pretty versatile salad. Basically you can add any Italian style ingredients you wish. I used a hard Italian Salami in this version, but you could also use bite sized bits of pepperoni!
Bocconcini, fresh peppers, basil, parsley, Parmesan cheese, tomatoes, artichokes, salami and a punchy Italian dressing complete the picture. You will want to use a nice corkscrew type of pasta that helps to hug in all of that tasty dressing!
Chicken Parmesan Pasta Salad
- 4 ounces (115g) (1 1/2 cups) nugget style dry pasta (radiatore or anything similar in shape with lots of grooves to cup and capture the dressing.)
- 1/2 cup (125g) baby carrots, cut in half on the diagonal
- 1/2 cup (75g) small broccoli florets
- 1 cup (70g) chopped cooked chicken
- 1 spring onion, washed, trimmed and sliced
- 1/4th of a red bell pepper, washed and diced
- 1/4 of an English Cucumber, washed and diced
- 1/2 cup (125g) of Peppercorn Ranch dressing (see dressing posted separately)
- 2 TBS finely grated Parmesan cheese
- salt and black pepper to taste
- Bring a pot of lightly salted water to the boil. Add the pasta and cook to al dente according to the package directions, adding the carrots and broccoli during the last 2 minutes of cook time. Drain well and rinse with cold water. Drain again.
- Place the pasta, carrots and broccoli into a large bowl. Add the chopped chicken, peppers, cucumbers, and onions. Fold in the dressing and cheese, tossing everything together to coat evenly.
- Taste and adjust seasoning as necessary.
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