In the summer, I prefer simple recipes that require little to no cooking. It’s hot outside, y’all! This pasta salad is simple but full of flavor. You’ll love it!
My Aunt Cindy is the queen of salads. I don’t know why, but when I think of her, I can just see her hands tossing a salad. Maybe it’s because she’s usually in charge of the tabouli at Thanksgiving? She’s also an exceptional cook, and this recipe is hers so believe me when I tell you it’s fantastic.
And the biggest secret? All you have to cook is the pasta! The recipe uses rotisserie chicken from your nearest supermarket. How easy is that?
What you need:
5 Tbsp. Mayo
3/4 cup olive oil
1-2 Tbsp. lemon juice
2 Tbsp. Tony’s seasoning or a mixture of Tony’s and Cavender’s
10 oz. Bowtie Pasta
1 head broccoli, cut into small pieces
3/4 of a red bell pepper, chopped
3/4 of a yellow bell pepper, chopped
3/4 of an orange bell pepper, chopped
1 roasted chicken, deboned and skin removed, chopped
What you do:
Whisk together the first four ingredients to make the dressing. (I suggest you taste it before adding all of the Tony’s…especially if serving to kids. Every now and then, I add too much. It also helps to taste it so you know how much lemon juice to add.)
Add the dressing to the pasta and combine. Then add the veggies and chicken and toss together.
Serve warm or cold…it’s delicious either way!
[…] Classico olive oil was perfect for these pizzas, and I’m already thinking of trying my favorite chicken pasta salad with […]