Ingredients
For the dressing:
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1 cup mayonnaise (classic or olive oil-based)
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2 tablespoons red wine vinegar
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2 cloves garlic, finely minced
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1 teaspoon sugar (balances the acidity)
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1 teaspoon dried oregano
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½ teaspoon kosher salt
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½ teaspoon ground black pepper
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½ cup finely grated Parmesan cheese
For the salad base:
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1 pound (450g) dry pasta (cavatappi, rotini, penne, or bow-tie work well)
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2 cups grilled chicken breast, chopped or shredded
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1 cup thinly sliced cooked beef (roast beef or leftover steak, sliced thin)
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1½ cups chopped romaine or iceberg lettuce
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1 cup cherry tomatoes, halved
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1 small red onion, thinly sliced
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¾ cup banana pepper rings or sliced pepperoncini
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¾ cup chopped red bell pepper
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½ cup shredded mozzarella or provolone cheese
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Optional: chopped black olives or sliced cucumbers for added variety
Preparation tips:
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Cook the pasta al dente according to package instructions. Drain and rinse under cold water to stop the cooking process and cool it quickly.
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For juicier chicken, grill or pan-sear breasts with simple seasoning: salt, pepper, garlic powder, and a drizzle of olive oil.
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Slice beef as thinly as possible for easy mixing and better texture.
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Keep veggies cold until ready to toss to maintain their crunch.
Instructions
- Make the Dressing
- In a medium bowl, whisk together mayonnaise, red wine vinegar, garlic, sugar, oregano, salt, and pepper.
- Stir in the grated Parmesan cheese until fully combined.
- Cover and refrigerate while you prepare the rest of the salad.
- Cook and Cool the Pasta
- Boil pasta in salted water until al dente, usually 8–10 minutes.
- Drain and immediately rinse under cold water. Set aside to cool completely.
- Prepare the Proteins
- Slice or shred the grilled chicken.
- Thinly slice cooked beef. If using roast beef deli meat, stack slices and cut into strips.
- Chop and Slice the Veggies
- Chop romaine or iceberg lettuce into bite-sized pieces.
- Halve cherry tomatoes, slice onions, chop peppers, and prepare banana pepper rings.
- Combine the Ingredients
- In a large mixing bowl, add cooled pasta, chicken, beef, lettuce, tomatoes, onion, bell pepper, banana peppers, and cheese.
- Toss gently to combine.
- Add the Dressing
- Pour the chilled Parmesan-garlic dressing over the pasta mixture.
- Toss everything together until evenly coated.
- Chill Before Serving
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Toss Again
- Give the salad a quick toss before serving to redistribute the dressing and keep everything well mixed.
Notes
- Pasta Choice Matters:
Choose short, ridged pasta that can hold onto the dressing—cavatappi, rotini, or penne are ideal. Avoid spaghetti or linguine for this recipe. - Cool Completely Before Mixing:
Adding hot pasta to the salad can wilt the vegetables and thin the dressing. Rinse pasta thoroughly and let it cool before combining. - Let the Flavors Sit:
While you can eat it immediately, this salad tastes even better after it chills for 30 minutes to an hour. It gives the dressing time to absorb into the pasta and veggies. - Don’t Overdress:
Start with ¾ of the dressing, toss, then decide if you need the rest. This helps prevent the salad from becoming too heavy or soggy. - Meal Prep Friendly:
This recipe holds up well in the fridge for 2–3 days, making it excellent for make-ahead meals. Just keep lettuce and tomatoes separate if storing for later to maintain freshness. - Use What You Have:
Leftover grilled steak, rotisserie chicken, or even oven-roasted beef works well. Don’t hesitate to use pre-sliced deli meats if needed—just avoid ham or salami to keep it pork-free. - Cheese Swap Options:
Provolone and mozzarella are ideal, but feel free to experiment with grated white cheddar or even Monterey Jack for a twist.
- Prep Time: 20 minutes
- Cook Time: 10 minutes