Hello friends! I hope everyone enjoyed a fun and safe 4th of July celebration.The 4th of July holiday and summer season has put me in the mood for quick easy meals that keep you out ,or at least minimize time spent in, a hot kitchen. Can I hear an Amen! It is with that in mind that I will share my Summer Salad Recipe Series with you all through July and possibly into August as well. This wonderful summer salad was made with zucchini and fresh basil from our garden.
Let’s start the series with my Italian Style Pasta Salad with Homemade Italian Dressing. You will need leftover chicken (or a prepared rotisserie chicken from your local market, check the ingredients) your favorite Italian dressing mix. Or even better, wink, my from scratch dry Italian dressing mix recipe below. It is free of preservatives and added things you can’t pronounce. This is a migraine safe recipe. But, if you are not on a restricted diet you will find the substitutions in Katies Tidbits. Please know your triggers and allergies before preparing a recipe from my blog. This recipe requires refrigerating overnight before serving.
This Italian dressing dry mix will be a welcome addition to your spice cabinet. If you missed any of my other from scratch spice recipes please click HERE.
For the Italian Dressing Dry Mix
What You Need
2 Tbsp. Garlic powder
1 Tbsp. white sugar sugar substitute (I use Splenda)
2 Tbsp. oregano (dry)
1 tsp. Fresh ground black pepper
1/4 tsp. Thyme (dry)
1 tsp. Basil (dry)
1 Tbsp. Parsley (dry)
1/2 tsp. Celery salt
2 Tbsp. Salt (optional)
Small mixing bowl
Whisk or fork
Air tight container ( I use a spice jar from my shop)
Before You Start! This recipe requires refrigeration overnight or for 12 hours. Prepare pasta as directed on package and rinse in cold water and set aside. Prepare dressing, in a small bowl whisk together 1/4 cup white distilled vinegar, 2/3 cup canola oil, 3 tablespoons of water and 2 tablespoons of the Italian dressing dry mix.
What You Need for the Salad
1 Cup cooked and cooled chicken (chopped)
3-4 Cups Pasta (cooked and cooled)
1 Cup frozen peas and carrots (fresh or thawed)
1 Cup fresh zucchini (chopped)
1/2 Cup asparagus ( fresh or thawed)
½ Cup green or red bell pepper (chopped)
½ Cup fresh basil (chopped)
1 Cup tomato (large, chopped)
½ Cup parmesan cheese (fresh and shredded, or dry)
Large bowl with lid
Let’s Make It! In a large bowl, add cold pasta noodles, chicken, garlic and vegetables, mix well to combine. Pour prepared dressing over all. Toss well to cover all pasta, chicken and veggies. Cover with lid or saran wrap and refrigerate overnight (or at least for 12 hours) toss with a spoon and serve with fresh parmesan cheese and crusty bread on the side.
*Katies Tidbits- use equal parts sugar instead of sugar substitute, 1 Tbsp. onion powder and 1 Tbsp. garlic powder instead of 2 Tbsp. garlic powder. Try using prosciutto ham instead of chicken for this recipe. It’s also good with tuna too.
I hope you will enjoy my summer dinner recipe series and that my Italian Style Pasta Salad with Homemade Italian Dressing has a place on your menu.
Totally unrelated to this post– if you had to choose 3 social networks where you prefer to find Katherines Corner which three would you select? Facebook? Google + Twitter or Instagram ( I think I’ll always be on pinterest so I’m not including it)?Please let me know n the comment section, thank you hugs coming your way!
I hope to see you all back here tomorrow for TFT! I can’t wait to see your fourth of July posts.