A great Summer dish that will keep in the refrigerator for about a week! And if you leave the chicken out, vegetarians will love this one!
2 10-ounce bags veggie spiral pasta
8 ounces Parmesan cheese
1 large bottle of Wish Bone Italian Dressing
1 green pepper
1 red pepper
1 yellow pepper
1 cup celery
2 cups carrots
1 large can pitted black olives
2 cups diced chicken breast (optional)
Chef Paul Prudhomme Poultry Magic Seasoning (optional to taste)
Boil pasta 8 minutes and drain. Cut all veggies into bite size pieces. DO NOT COOK the veggies.
The chicken is optional, but of you want to make chicken pasta salad, I recommend cooking the chicken breast in bite-size pieces first, applying the Chef Paul Prudhomme Poultry Magic seasoning liberally. Cook the chicken on high heat for 5 to 7 minutes.
In a very large bowl, combine the pasta, raw veggies (cooked chicken if desired) and toss together. Add Parmesan cheese and black pepper, then add Wishbone Italian Dressing. DON’T ADD ANY SALT.
Such a great Summer dish!