Chopped Salad Pasta Salad

Ingredients

For the Salad:

• 1 box cooked fusilli pasta, cooled
• 1 package Pasture Project Eureka Lemon Chicken Breast, cooked and diced
• 1 Olympia Provisions rosette d’oregon salami, diced
• 1/2 Olympia Provisions rosette d’oregon salami, sliced as thin as possible into rounds
• 1 cup diced sharp provolone cheese
• 1 medium zucchini, diced, sautéed and cooled
• 2 cup chopped broccolini, sautéed and cooled
• 1 head chopped Treviso or radicchio
• 1 cup chopped mixed olives
• 2 cup mozzarella pearls
• 1/2 cup fresh basil, chopped

For the Dressing:

• 1/2 cup extra virgin olive oil
• 1/4 cup sherry vinegar
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Place salami rounds on a baking sheet and broil until crisp. Set aside.
2. Add all ingredients (except the salami crisps) to a large mixing bowl and thoroughly mix until combined.
3. Plate the salad in individual servings, top with salami crisps and enjoy!

Tips

• Make sure all the sautéed vegetables are cooled before adding them to the salad to avoid wilting the other ingredients.
• You can prepare the salad a few hours in advance and store it in the refrigerator to let the flavors develop further.
• Add the chicken juices from the pan into the salad.