Ingredients
Scale
- 1 lb pasta of your choice
- ½ cucumber, chopped
- ½ cup roasted red bell peppers, chopped
- ½ cup arugula, chopped
- ½ cup olives, chopped
- ½ tomato or ½ cup of chopped cherry tomatoes or grape tomatoes, chopped
- ½–1 cup mozzarella cheese, diced into cubes OR fresh mozzarella balls OR fresh mozzarella pearls
- ½ red onion, chopped
- ½ of a chicken breast, breaded and fried (optional)
- 1 cup red wine vinaigrette dressing or any other zesty Italian salad dressing
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp oregano
Instructions
- Bring a large pot of generously salted cold water to a boil. Add pasta and cook until al dente or according to package directions. Once done, toss with olive oil and let chill in the fridge for a minimum of 30 minutes.
- While the pasta is set aside, begin to chop all of your fresh vegetables, chicken and cheese into small pieces. The finer the chop, the better the taste!
- Once pasta is cooled completely, combine everything into a large bowl, along with the homemade zesty Italian dressing and seasoning. Mix well.
- Serve this easy pasta salad immediately, right out of the large mixing bowl.
- Store in an airtight container in the fridge. The best pasta salad typically lasts in the fridge for up to 5 days