rainbow rotini salad

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~ rainbow rotini salad ~

This is one of those meals that can be tweaked according to what you have in your fridge. No cucumber? Substitite zucchini. No green pepper? Substitute celery. No chicken? Substitute a can of well drained albacore tuna. The versatility of this salad is one of the reasons I love it so much. It’s fun to play with the flavors and create something a little different every time!

This time I used…

In a big salad bowl, combine:

1 lb rainbow rotini cooked according to package directions and drained

1 cup crumbled feta

1 cucumber, peeled, seeded and chopped

2 cups balsamic vinaigrette

3 ripe Roma tomatoes, chopped

1/2 small, yellow onion, chopped fine

2 garlic cloves, minced

1 cup green olives

2 large carrots, chopped

1/2 green bell pepper, chopped

1/2 yellow bell pepper, chopped

1/2 red bell pepper, chopped

1 lb. cooked boneless skinless chicken breasts, completely cooled and cut into bite size chunks



Italian seasoning

freshly grated Parmesan cheese

fresh parsley, chopped

Mix all well. Add a little more dressing or olive oil if needed. Adjust seasonings. I served this in bread bowls I made using THIS RECIPE. These bowls are easier to make than my herbed potato bread bowls, but they come out more like hearty cracker bowls than soft bread, which I think was the perfect accompaniment to this particular salad.



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