This recipe comes from my Pampered Chef days. It is a recipe that feeds a lot so great for end of summer or Labor Day picnics. I have tired it with homemade Italian or used Wishbone’s House Italian and both are wonderful on this.
1 pkg (16 0z) uncooked penne pasta
1 head romaine lettuce, thinly sliced
2 cups diced cooked chicken
1/2 cup sliced red onion
1 yellow summer squash or zucchini
2 plum tomatoes
1 large carrot, peeled
1 can (3.25 oz) pitted ripe olives, drained
1/2 cup grated fresh Parmesan cheese
1 cup Italian or ranch salad dressing
Cook pasta according to package directions. Drain and rinse under cold running water. Place pasta in large salad bowl.
While pasta is cooking, thinly slice lettuce and dice chicken. Slice yellow squash and then cut slices in half again. Do the same for the red onion. Chop tomato and slice carrot and olives.
Top pasta with lettuce, chicken, onion, squash, tomatoes, carrots and olives. Grate Parmesan cheese over vegetables. Drizzle salad dressing over salad and toss before serving.