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Summer Pasta Salad for a Crowd

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"This is an easy go-to dish for large groups."

Serves 12 | Prep Time 30 minutes | Cook Time 10 minutes

Why I Love This Recipe

I love fresh pasta salads in the summertime. I whipped this one up for a crowd one weekend, and it was so easy, I decided to write it down so I could do it again.

This can easily be made vegetarian by omitting the chicken.

It can easily be made vegan by omitting the cheese.

Ingredients You'll Need

2 pounds of pasta (rotini)
2 store-bought rotisserie chickens
3 zucchini squash
2 pints cherry tomatoes
1 sweet onion
3 cloves garlic
1/4 cup fresh basil, chopped
2 tablespoons fresh chives, chopped
1/2 cup extra virgin olive oil
1/4 cup white balsamic vinegar
2 teaspoons dried oregano
1 teaspoon salt
Shredded parmesan cheese for serving


Shred rotisserie chicken. Place in the bottom of a LARGE bowl. Saute onion and garlic until soft - about 5 minutes and place on top of the chicken in the bowl. Chop remaining veggies and place in the bowl. Cook pasta according to directions, drain and put in the bowl.

Put the oil, vinegar, oregano and salt in a jar and shake well to combine. Then pour over pasta.

Carefully mix everything well and serve, topped with parmesan cheese if desired.

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