Deli sytle pasta salad is one of my family’s favorite summer suppers. The fact that it’s low fat, easy prep, and is even better as left overs? Well that makes mama happy! Because one dish wonders are my favorite kind of meal, this one is perfect – it’s got veggies, cheese, pasta and protein, all in one dish. My big secret is that I make it with leftover chicken breasts, the day before I need it – so it means I don’t have to stress about dinner the next day.

Deli Style Pasta Salad

Ingredients:

• 1 box of tricolor pasta (12 or 16 oz box – both work fine) – cooked, drained and cooled
• 1 small onion (see prep notes below)
• 3 roma tomatoes – diced
• 1 english cucumber – deseeded and diced
• 1 cup of sliced black olives
• 1 cup of freshly grated parmesan cheese
• 1 cup of italian dressing (we love Olive Garden)
• 3 cups of chicken breast, cubed (rotisserie or leftovers are perfect for this!)

For the onion – dice into small pieces, then blanch in a small pot of water for 3-4 minutes until barely translucent. Drain and cool before adding to the salad. (You can do this while the pasta cooks.)

In a large bowl, mix together all of the ingredient – saving the italian dressing for last. Toss in as much dressing as you need to lightly coat the entire salad mixture. Once mixed, put into a large bowl and seal, then refrigerate for at least 3 hours before serving (over night is even better!)

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easy deli style pasta salad recipe

Course Appetizer, Salad, Side Dish

Cuisine American

Keyword deli style pasta salad, pasta salad

Servings 6

Ingredients

• 1 box of tricolor pasta 12 or 16 oz box – both work fine – cooked, drained and cooled
• 1 small onion see prep notes below
• 3 roma tomatoes – diced
• 1 english cucumber – deseeded and diced
• 1 cup of sliced black olives
• 1 cup of freshly grated parmesan cheese
• 1 cup of italian dressing we love Olive Garden
• 3 cups of chicken breast cubed (rotisserie or leftovers are perfect for this!)

Instructions

1. In a large bowl, mix together all of the ingredient – saving the italian dressing for last.
2. Toss in as much dressing as you need to lightly coat the entire salad mixture.
3. Once mixed, put into a large bowl and seal, then refrigerate for at least 3 hours before serving (over night is even better!)

For the onion – dice into small pieces, then blanch in a small pot of water for 3-4 minutes until barely translucent. Drain and cool before adding to the salad. (You can do this while the pasta cooks.)

This pasta salad is a summer supper staple at our house – but it’s also perfect for picnics and potlucks because there’s no mayo to get yucky. Making a big batch means lunch for a couple of days – and there are never any left overs after a couple of days around here!