Italian Chopped Salad
Recipe:
Italian Chopped Salad
Serves: 3 people
Prep Time: 15 min
Cooking: 15 min
Recipe By: Elizabeth Varga
Ingredients
8 ounces gluten-free ditalini pasta
1 tablespoon extra virgin olive oil
1 package of Abbot’s Chick’n
5 ounces mixed greens
2 cups mixed cherry tomatoes, quartered
1 red bell pepper, thinly sliced
1/2 wedge Miyoko’s vegan mozzarella, cubed
½ cup mixed pitted olives
½ cup sundried tomatoes, sliced
½ cup pepperoncini peppers, sliced into rings
For the dressing:
¼ cup white balsamic vinegar
¼ cup extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
¼ teaspoon salt
Description
Pasta salad, but make it plant-rich. We took the summertime staple and added in our Chopped Chick’n, a clean and delicious protein source that’ll leave you feeling energized and vibrant, not bogged down. Savor it poolside, atop a yellow-checkered picnic blanket, or under the summer stars.
Method
Cook the pasta according to the package instructions. Drain and rinse with cold water.
Cook the Chick’n according to the instructions, using 1 tablespoon extra virgin olive oil.
In a small bowl, whisk together the dressing ingredients.
Assemble the salad. Place a bed of greens on a large plate or platter. Top with the pasta, vegetables, and Chick’n. Drizzle with the dressing. Enjoy!