Italian Chicken Pasta Salad

This is one of my early spring favorite pasta salads. Loaded with meat and veggies, every spoonful is packed with flavor. The homemade Italian dressing is fresh, easy and keeps well for up to 10 days in fridge. You may never buy store bought Italian dressing again!

Pasta Ingredients: (Serves 6 – 8)
• 3 cups uncooked large pasta shells
• 11/2 cup rotisserie chicken, shredded
• 1/2 cup hard salami
• 1 cup cherry tomatoes
• 1/4 cup flat leaf parsley, chop finely
• 1/2 cup black olives
• 1 red bell pepper (optional---roast first for extra flavor)
• 1 cup English cucumber ~ 1/2 of one
• 1/4 cup red onion, sliced thinly
• 1/4 cup freshly grated Parmesan cheese
• 1/2 cup feta cheese crumbles

Directions:
1. Prepare the pasta according to package directions. Drain, do not rinse and toss with 2 tablespoons of Italian Dressing. Set aside.
2. Shred the rotisserie chicken, chop the salami, halve the tomatoes, finely chop the parsley, halve the olives, chop the pepper, chop the cucumber, and slice the red onion.
3. Toss all the prepared veggies/meats with the pasta.
4. Add the grated Parmesan cheese, feta and Italian dressing
5. Toss to combine and add more dressing as needed. Season with salt and pepper if desired.
6. Cover and chill for at least 30 minutes.

Julie’s Homemade Italian Dressing

Ingredients:  (I double so have extra)
• ¼ cup vomFASS Extra Virgin Olive Oil (San Gimignano)
• 2 TBLS vomFASS Vinagre Viejo (Aged Red Wine Vinegar)
• 2 TBLS Lemon Juice
• 1 tsp. Honey
• ½ tsp Dijon Mustard
• 1 Garlic Clove (minced)
• 1 TBLS vomFASS Italian Herb Blend
• Salt and pepper to taste
• 2 TBLS Fresh Grated Parmesan Cheese (optional for cheese lovers)

Directions: Combine all ingredients in a bowl or jar, whisk or shake to combine. If time permits, refrigerate at least 30 minutes for flavors to marry. Adjust to taste with salt and pepper.

Submitted by

Julie Ginsler-vomFASS-Cary