Panzanella Pasta Salad
Nothing makes me feel more proud of myself than when I find multiple dishes to use one recipe. For example, anytime I have leftover Panzanella Salad, I like to turn it into Panzanella Pasta Salad. Panzanella Pasta Salad is an excellent dish to keep in the fridge for the boys or Brian to pack and take for lunch; especially because it doesn’t need to be heated.
Much like Kitchen Sink Salad, it requires a mix of vegetables already on hand as well as 385° Chicken or any other protein you already have prepared, such as steak or pulled pork.
The only thing you need to do before making Panzanella Pasta Salad is to remove the croutons from your Panzanella. Or, if you know before hand that you’re planning on making the pasta salad, omit the croutons all together and add cubed Halluomi cheese instead. If you don’t remove the croutons, they will get soggy and that’s just gross.
Ingredients:
leftover Panzanella Salad
leftover 385° Chicken, or any other leftover protein you have on hand, cubed
large glug of olive oil
salt and pepper
1 package of pasta (should be in a shape, not a noodle)
Directions:
boil pasta according to package directions and drain
add pasta to the leftover Panzanella, along with chicken, olive oil, salt and pepper
mix well
Keep refrigerated.
