Enjoy this quick salad in less than 30 minutes.
Personalized Pasta Salad
Ingredients
2 cups uncooked pasta, such as macaroni or rotini
½ cup salad dressing
2 cups cooked, cubed protein (see Notes)
1 medium tomato, chopped
1 medium bell pepper (any color), cut in 1-inch pieces
½ medium red onion, diced
1 can (4 ounces) sliced black olives
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Measure 6 cups of water into a large sauce pan.
- Bring water to a boil over high heat and add pasta. Cook until tender (about 8 to 10 minutes), stirring occasionally. Drain. Rinse with cold water to cool quickly. Drain well.
- Add dressing to pasta and toss lightly.
- Add protein and vegetables and toss again.
- Chill until ready to serve.
- Refrigerate leftovers within 2 hours.
Notes
- Try cooked beans, tofu, chicken, beef, pork, tuna, salmon, turkey, shrimp, or hard-boiled egg for the chicken.
- Try Food Hero's Red Wine Vinaigrette for your salad dressing.
You might also like...
Slow Cooker Black Bean, Sweet Potato and Quinoa Chili
Slow Cooker Black Bean, Sweet Potato and Quinoa Chili
This simple-to-make and healthy slow cooker chili is full of flavor. Substitute any vegetables you have on hand and freeze extras for an easy lunch.
Prepare:
20 minutes
Cook:
2 to 6 hours
Makes:
12 cups
Hummus (with tahini)
Hummus (with tahini)
Homemade hummus dip blends garbanzo beans with lemon, garlic and tahini. Perfect for dipping veggies or pita!
Prepare:
5 minutes
Makes:
1 Cup
Radish and Cucumber Salad
Radish and Cucumber Salad
Crisp cucumbers, radishes, creamy yogurt and flavorful garlic make this the perfect summer salad.
Prepare:
10 minutes
Makes:
5 cups
Potato Salad
Potato Salad
A creamy potato salad with tangy mustard and crunchy celery. Perfect potluck or summer BBQ dish.
Prepare:
20 minutes
Makes:
8 cups
Jollof Rice
Jollof Rice
This flavorful variation of a West African favorite includes brown rice, tomatoes, onions, peppers, broth and seasonings. Thanks to the OSU Extension African Heritage Work Group for this recipe.
Prepare:
10 minutes
Cook:
55 to 60 minutes
Makes:
8 to 9 cups
Pineapple Veggie Chicken
Pineapple Veggie Chicken
Chicken breast simmered in a sweet and tangy broth with a hint of citrus, garlic and ginger.
Prepare:
20 minutes
Cook:
30 minutes
Makes:
10 cups

Comments
I thought this would be a great summer lunch recipe. I personalized it a little more and added canned artichoke hearts, grape tomatoes, and green onions. I used a balsamic vinegarette dressing and topped it with a little more balsamic vinegar, salt, and pepper for added flavor. I used store-bought rotisserie chicken, which made this a quick and easy recipe. So flavorful, simple, and quick!
I used this recipe at an after school program and I had the kids choose their own add ins to the pasta so it was truly personalized. They loved it!