Recipe and photograph by Kimme Hargrove
Get your kids in the kitchen to help make this simple pasta salad that really only requires chopping and mixing! Bonus: it’s actually better when made ahead of time because it allows it time to chill. Enjoy it as a side dish or light lunch, or serve with grilled chicken for a main course dinner. To feed a large crowd, this recipe can easily be doubled. Visit invitationmag.com/post/kids-in-the-kitchen for more recipes your kids can help with.
16 ounces pasta (bow tie, rotini or penne)
6 ounces salami (peppered, Italian or Genoa), cut into quarters
6 ounces pepperoni, cut into quarters
1 bell pepper (any color), chopped
1 cup cherry tomatoes, halved lengthwise
8 ounces fresh mozzarella pearls or crumbled feta cheese
1 cup prepared Italian dressing
1 tablespoon dry Italian dressing mix
Salt and pepper, to taste
Other optional additions:
Cook pasta according to package directions. Once cooked and drained, run cold water over pasta to cool. Be sure pasta cools completely before mixing the salad.
In a large bowl, gently stir all ingredients until combined. Chill, and serve cold as a side dish or light lunch.
To serve for dinner, top pasta salad with Italian Grilled Chicken. Recipe below.
Italian Grilled Chicken
4 (4-6 ounce) boneless skinless chicken breasts
Salt and pepper
Spray a grill pan with cooking spray, and heat over medium-high heat.
Pound chicken to ½-inch thickness. Season liberally with Italian seasoning, salt and pepper. Cook chicken about 4-5 minutes on each side, until cooked through. Slice into strips about ¼-inch thick, and lay over plated pasta salad to serve. Or, for a to-go option, dice the grilled chicken and mix into the pasta salad.