You know that day before payday when you don’t have a plan for dinner and all you can find in your kitchen is a couple vegetables at the end of their life and a box of noodles? (And you are so tired of salad you could scream?!) Well, I’ve been there too. And I found making a big batch of pasta salad is a great solution! Plus, I’ve finally discovered a dressing that my family enjoys.
Before experimenting in the kitchen, I thought there were 2 options for pasta salad: mayo OR oil-based dressing, such as Italian. Since I’m not a huge mayo fan, I always believed oil-based were my favorite.
And then my mother-in-law gave me a recipe book with her Chicken Pasta Salad that combined mayo, oil and herbs to make the dressing…and it was by-far my favorite!
I simplified the recipe a bit further and combined one part mayo and one part Italian dressing and it is DELICIOUS. It gives traditional pasta salad a gourmet flavor with only two ingredients.
Now I will make this pasta salad about once a month when I have shredded chicken and/or an assortment of vegetables that I want to use up without making a salad. (Sometimes, you just need a salad break…right?)
Here is my typical combo for my pasta salad:
Easy, Throw Together Pasta Salad
- Leftover rotisserie chicken (the best!)
- 1 box of bowtie pasta
- 1 bell pepper
- 1 cucumber
- Cherry tomatoes
- 1/2 cup of mayo
- 1/2 cup of Italian dressing
- Cook pasta according to directions.
- Cut up vegetables.
- Mix 1/2 cup of mayo and 1/2 cup of Italian dressing in a bowl until blended.
- Combine ingredients and refrigerate. (I love this salad chilled.)
And the BEST part of pasta salad is the leftovers that stay tasty for days!
What’s your favorite dressing for pasta salad?